Main dishes

Roasted Chicken

photo by:kraft

This mouthwatering roast chicken is oh so easy to make, ensuring that even the novice cook will win raves from family and friends alike.

time

prep:

15 min

total:

2 hr 30 min

servings

total:

12 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

roasting chicken (6 lb.)

bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided

lb. carrots, cut into chunks

stalks celery, cut into chunks

Make It

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.

Kraft Kitchens Tips

Serving Suggestion

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

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.

Rate recipes, or edit your previous ratings and more. Sign In

whiterock

posted:

5/27/2013

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.

djduda

posted:

2/5/2013

Why in the world would you "discard the vegetables"? They are full of flavor and are most nutrituous.

a cook

posted:

7/3/2012

receipe sounds good. i will give it a try

a cook

posted:

1/5/2012

This is the best chicken i have ever made, My family loved it!

nnbb1

posted:

11/26/2010

Great and easy! This was my first time roasting a whole chicken and it came out juicy and delicious. The dressing gives it a great flavor and is good gravy to poor over the sliced chicken...I have made it twice in the past 2 weeks! Very Good!

a cook

posted:

6/23/2010

Easy and yummy!

sandraelaine01

posted:

11/11/2009

so juicy and tender...will definately make again and again:)

Twinkie1984

posted:

8/19/2009

Chicken was juicy and flavorable, would make again.