No guajillo peppers on hand? No problem. This roasted chicken gets its robust flavor from guajillo chile pepper powder, annatto paste and a touch of honey.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. guajillo chile pepper powder
1/2 tsp. annatto paste
1 whole chicken (4 lb.), quartered
2 Tbsp. honey
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Let's Make It
Heat oven to 425ºF.
Mix first 3 ingredients until blended. Pour half over chicken in bowl; turn to evenly coat both sides of each piece. Stir honey into remaining dressing mixture.
Cover rimmed baking sheet with foil; spray with cooking spray. Place chicken, skin sides up, on prepared baking sheet.
Bake 30 to 35 min. or until chicken is done (165ºF), brushing with remaining dressing mixture for the last 10 min. Cut into smaller pieces to serve.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
Chicken can be marinated in dressing mixture up to 24 hours before baking as directed.
Look for guajillo chile pepper powder in Latin markets or the Hispanic aisle of larger supermarkets.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* 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.