Comida Kraft
Recipe Box

Roasted Chicken

No referer *
Prep Time
15
min.
Total Time
2
hr.
30
min.
Servings

12 servings

Watch this video on how to make Roasted Chicken and you'll never buy a rotisserie chicken again. (Yeah. It's that easy.)

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Use fingers or end of wooden spoon to separate skin from meat on both sides of chicken, being careful not to tear the skin.
  • Brush bottom of chicken with 1/4 cup dressing. Tuck wings under chicken; place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken. Combine carrots, celery and remaining dressing; spoon into chicken cavity.
  • Bake 1-1/2 to 2 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Serving Suggestion

Serve this flavorful chicken with a crisp, mixed green salad tossed with your favorite KRAFT Dressing and warm, whole wheat rolls.

Did You Know?

Watching your fat intake? Remove the skin from the chicken before eating to save fat and calories.

Cooking Know-How

Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.

Cooking Know-How

The general rule for roasting a chicken is to bake the chicken at 350°F for 20 min. per pound. When testing for doneness, insert a meat thermometer into the thickest part of one of the thighs, being careful to not let the thermometer touch the bone.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
Total fat 16g
Saturated fat 4g
Cholesterol 80mg
Sodium 220mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 2g
Protein 24g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Roasted Chicken is rated 3.75 out of 5 by 4.
  • 2016-07-29T09:20CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_3
  • loc_en_US, sid_74515, PRD, sort_relevancy
  • clientName_khcrm
Rated 4 out of 5 by from I made the recipe with a few adjustment and it came out really good. I made the recipe with a few adjustment and it came out really good. First, 1 lb of carrots is too much. I only used 3 carrots chopped. I added onion like many other reviewers did. It was just a good thing to do to add the onions. With equal amounts of the veggies mixed with the rest of the dressing then I stuffed the chicken. I had a 6 lb chicken. I put the chicken in breast down first. At 1:15, I flipped the bird (HAHA) and cooked additional 55 minutes. Bird came out perfect. Plenty of juice. Plenty of flavor. Will do this recipe again.
Date published: 0025-06-04
Rated 3 out of 5 by from Why in the world would you "discard the vegetables"? Why in the world would you "discard the vegetables"? They are full of flavor and are most nutrituous.
Date published: 2013-02-06
Rated 5 out of 5 by from This is the best chicken i have ever made, My family loved it! This is the best chicken i have ever made, My family loved it!
Date published: 2012-01-05
  • 2016-07-29T09:20CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_3
  • loc_en_US, sid_74515, PRD, sort_relevancy
  • clientName_khcrm

K:45214v0 :74515

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