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Main dishes

Roast Chicken

Roast Chicken recipe
photo by:kraft
This was sooo good! I only made one chicken. It was kind of tricky to coat an entire chicken with Shake and Bake but the end result was a chicken that was so juicy and tend...read more
posted by
 a cook
on 4/23/2007
time
prep:
10 min
total:
1 hr 10 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1
 whole roasting chicken (2-1/2 lb.)
1
pkt.  SHAKE 'N BAKE Chicken Coating Mix

Make It

PREHEAT oven to 400°F. Coat chicken with coating mix; place in roasting pan.

BAKE 1 hour or until chicken is cooked through (165°F).

SERVE with roasted potato wedges and steamed baby carrots.

Kraft Kitchens Tips

Greek Chicken in a Pita Wrap
Plan ahead! Prepare as directed, doubling all ingredients. Refrigerate one of the chickens overnight. The next day, cut refrigerated chicken into strips; place evenly down centers of 4 whole wheat pita breads. Top evenly with 1 each red and green pepper, cut into strips; 1 cup shredded lettuce and 1 chopped tomato. Sprinkle each with 1 Tbsp. ATHENOS Crumbled Feta Cheese with Lemon, Garlic & Oregano. Drizzle evenly with 1/4 cup KRAFT Cucumber Ranch Dressing. Fold in both sides of each pita to create a wrap. Serve immediately. Makes 4 servings, one wrap each.
Serving Suggestion
Serve the roast chicken with a mixed green salad and a whole grain roll for an easy meal. Then serve your family's favorite vegetable the next day with the pita wrap.
Creative Leftovers
Plan for tomorrow's meal by roasting two chickens today. The Greek Chicken in a Pita Wrap has 610 calories, 26g fat, 7g saturated fat, 100mg cholesterol, 1060mg sodium, 56g of carbohydrate, 8g dietary fiber, 4g sugars, 40g protein, 40%DV vitamin A, 140%DV vitamin C, 6%DV calcium, and 25%DV iron per serving.
K:45133v2 :66318
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