Brushed with a maple-mustard marinade and roasted until tender, juicy and delicious, this roast chicken makes any dinner special.
What You Need
Original recipe yields 6 servings
1/4 cup maple-flavored or pancake syrup
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
6 chicken leg quarter s (2 lb.)
1 lb. carrot s, peeled
1 lb. red new potato es, halved
2 Tbsp. MIRACLE WHIP Light Dressing
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Let's Make It
Heat oven to 400ºF.
Whisk syrup, vinaigrette and mustard until blended. Reserve half for later use.
Place chicken in single layer on half of parchment-covered baking sheet; spread vegetables onto other side of baking sheet. Brush chicken with remaining syrup mixture; brush vegetables with MIRACLE WHIP.
Bake 30 min. Turn vegetables. Bake chicken and vegetables an additional 20 min. or until chicken is done (165ºF), brushing chicken occasionally with reserved syrup mixture.
Garnish with fresh herbs, such as rosemary or thyme, before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.