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Roasted Chicken with Root Vegetables
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Roasted Chicken with Root Vegetables

1 Hour 55 Minutes
30 Min Prep
1 Hr 55 Min Cook
Enjoy a range of flavors in this Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pear and more.
What You Need
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6 servings
Original recipe yields 6 servings
1/4 cup KRAFT Garlic Aioli
2 Tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 whole roasting chicken (3-1/2 lb.)
1 lb. rainbow carrots, peeled, cut into 3-inch lengths
1/2 lb. red new potatoes, quartered
2 large shallots, cut into thin wedges
1 large Bosc pear, cut into 6 wedges
1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
4
Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
5
Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
6
Transfer vegetables to platter. Serve with the chicken.
Kitchen Tips
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.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 115mg
38%
Sodium 230mg
10%
Total Carbohydrates 25g
9%
Dietary Fibers 5g
18%
Sugars 11g
22%
Protein 37g
74%
Vitamin A
430%
Vitamin C
20%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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