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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.
Serve this flavorful chicken with a crisp, mixed green salad tossed with your favorite KRAFT Dressing and warm, whole wheat rolls.
Watching your fat intake? Remove the skin from the chicken before eating to save fat and calories.
Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.
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.
* 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.
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.
Why in the world would you "discard the vegetables"? They are full of flavor and are most nutrituous.
receipe sounds good. i will give it a try