Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Roasted Chicken




Source of Recipe


Kraft


List of Ingredients




1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Special Collection Balsamic Vinaigrette Dressing, divided
1 lb. carrots, peeled, cut into chunks
4 stalks celery, cut into chunks


Recipe



PREHEAT oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides, being careful not to break skin.

BRUSH bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place breast side up on rack in roasting pan.

BRUSH or pour 1/2 cup of the dressing under skin and on the outside surface of chicken. Mix carrots and celery with remaining 1/4 cup dressing. Spoon into cavity.

BAKE 1-1/2 to 2-1/2 hours or until juices run clear when chicken is pricked with knife and thermometer inserted at thickest part of thigh registers 180°F. Let stand 10 min. before serving, to let juices settle. Remove vegetables from cavity before serving.




KRAFT KITCHENS TIPS


Round Out The Meal
Serve this flavorful chicken with a crisp, mixed green salad tossed with your favorite KRAFT Dressing and warm, whole wheat rolls.