Roasted Chicken

Name: Roasted Chicken
Prep time: 15 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1 roasting chicken (6 lb.); 1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing , divided; 1 lb. carrot s, cut into chunks; 4 stalks celery , cut into chunks

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Recipe by Kraft

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.)

What You Need

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1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks

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Make It

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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.

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Kitchen Tips
Nutrition

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

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

Rated 5 out of 5 by firemamax3 from We are a family of five with a very tight budget and being that chicken is usually the cheapest... We are a family of five with a very tight budget and being that chicken is usually the cheapest thing we eat ALOT of it. I am always looking for ways to spice up the chicken so that we have some variety. This gave it flavor without drying it out, the chicken was juicy and tender. My children are ages 4-1 year(s) and they loved it!! There isn't much room for a whole lot of veggies because the inside of the chicken is only so big, so i made some in a reynolds wrap packet mixed in the dressing too, I think the ones in the packet turned out better, they weren't as dry.

Date published: 2005-03-15

Rated 5 out of 5 by EllinLu2 from This was my dinner just last night. This was my dinner just last night. I did not use an entire bottle of dressing because I am too cheap!(I also used a bottle of balsamic vinigrette with basil) I poured about 1/4 Cup under the breast skin... a little inside... and I also added a small onion to the cavity. It was incredibly moist and my family loved it. ..... To save on time and another meal I roasted two chickens at the same time. That way we have either a couple of lunches in the fridge for my hubby who works 3-11 or I pick at it and make a yummy casserole of some kind.

Date published: 2007-03-15

Rated 4 out of 5 by whiterock 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: 2013-05-27

Rated 5 out of 5 by renois7 from I love balsamic vinagrette dressing, so I love this. I love balsamic vinagrette dressing, so I love this. I used carrots and sweet onion and a different brand of dressing..it DID smell awesome cooking. But the big surprise was the gravy. Wasn't sure how a balsamic vinagrette dressing gravy was going to come out. Made it the same way I would regular gravy, except I added about 1/2 C chardonnay to the finished gravy mix and about a tblsp of salt or salt to taste. Very good.

Date published: 2006-03-11

Rated 5 out of 5 by BigHilda from The chicken was fabulous! The chicken was fabulous! I made two and stuffed one as directed with veggies and one with Stove Top stuffing. I followed the directions for doing two chickens at once, and it turned out perfect. They were perfectly done right on time. The pans I have don't have racks, and the chicken turned out great anyway. I did one with balsamic vinagrette and one with zesty Italian dressings - both were great!

Date published: 2005-04-04

Rated 5 out of 5 by sonya51304 from AWESOME! AWESOME!!!!!!!!!!!! My Husband LOVED this chicken! After it was cooked, we used some of the sauce in the pan as Au Jus to dip the chicken in. Will definately be making this again. My only complaint was the veggies in the chicken were still too crunchy like they didn't get cooked enough. Your best bet is to surround the chicken with the veggies, instead of stuffing it with them.

Date published: 2006-09-20

Rated 5 out of 5 by amwhumm from The chicken was very moist and satisfying.. The chicken was very moist and satisfying.. delicious..the only comment I would add is to put tin foil over the chicken in the last 40 min or so, as the chicken does get crispy and you don't want the skin to burn .. Got this recipe from the Kraft Magazine, what a find ! Anne from Pa

Date published: 2005-07-12

Rated 5 out of 5 by Maio from Loved this recipe! Loved this recipe! It was so quick and was the perfect dish for my husband & myself because I am cooking for two now, kids are grown, I shared it with my daughter and she loved it too. It was so moist and the flavor was superb! This is one dish that I will share with family and friends.

Date published: 2007-05-23