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Main dishes

Orange-Chile Roasted Chicken with Orange-Jicama Salsa

Orange-Chile Roasted Chicken with Orange-Jicama Salsa recipe
photo by:kraft
time
prep:
15 min
total:
1 hr 10 min
servings
total:
6 servings

What You Need

2
 navel oranges
3
Tbsp.  A.1. Dry Rubs Bold Original, divided
1/3
cup  KRAFT Zesty Italian Dressing
1
  broiler-fryer chicken (3 lb.)
1
small   jicama, peeled, chopped
1
 red pepper, chopped
3
 green onions, sliced

Make It

HEAT oven to 400°F.

GRATE 1 tsp. zest from 1 orange. Mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. Place on rack in roasting pan.

BAKE 50 to 55 min. or until chicken is done (165°F).

PEEL oranges; separate into segments. Cut segments into thirds, reserving juices. Mix dressing with reserved juices. Combine oranges, jicama, peppers, onions and reserved dressing mixture. Serve chicken with dressing mixture and fruit salsa.

Kraft Kitchens Tips

Variation
Prepare as directed, using a cut-up broiler-fryer chicken (3 to 3-1/2 lb.), and reducing the oven temperature to 375°F and the baking time to 45 min. or until chicken is done.
How to Store Chicken
Packaged fresh chicken should be refrigerated in the coldest part of the refrigerator. Freeze uncooked chicken if it is not to be used within 2 days. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 6 months.
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