Roasted Chicken with Root Vegetables - Kraft Recipes Top
Comida Kraft
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Roasted Chicken with Root Vegetables

Prep Time
30
min.
Total Time
1
hr.
55
min.
Servings

6 servings

Enjoy a range of flavors in this Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pear and more.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Mix aioli, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with aioli mixture.
  • Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
  • Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
  • Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
  • Transfer vegetables to platter. Serve with the chicken.

Special Extra

For additional flavor, add 12 fresh thyme sprigs to vegetables in pan before roasting.

How to Easily Separate the Fat from the Pan Drippings

Pour pan drippings into small bowl. Freeze 10 min. This will allow the fat to rise to the top for easier skimming.

How to Make Pan Gravy

After removing roasted chicken and vegetables from pan, skim 1 Tbsp. fat from drippings in bottom of pan; place 1 Tbsp. fat in medium saucepan. Skim and discard remaining fat from remaining drippings in baking pan' reserve skimmed drippings for later use. Add 2 Tbsp. butter to fat in saucepan; cook and stir on medium heat until butter is melted and mixture is well blended. Add 1/4 cup flour, 1 Tbsp. LEA & PERRINS Worcestershire Sauce, 2 tsp. additional fresh thyme leaves and 1/4 tsp. additional black pepper; mix well. Cook 1 min., whisking constantly. Gradually stir in reserved drippings and 14-1/2-oz. can chicken broth; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.

Variation

Prepare using an Anjou pear and/or substituting regular carrots or parsnips for the rainbow carrots.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 470
Total fat 24g
Saturated fat 6g
Cholesterol 115mg
Sodium 230mg
Carbohydrate 25g
Sugars 11g
Protein 37g
% Daily Value
Vitamin A 430 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 15 %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

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