- This topic has 1 reply, 1 voice, and was last updated September 10, 2009 at 2:53 pm by .
- September 10, 2009 at 2:53 pm #276181
Makes: 12 servings
1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks
HEAT 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 of chicken, being careful not to tear the skin.
BRUSH bottom of chicken with 1/4 cup dressing. Tuck wings under chicken; place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken. Combine carrots, celery and remaining dressing; spoon into chicken cavity.
BAKE 1-1/2 to 2-1/2 hours or until chicken is done (165°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Serving Suggestion: Serve this flavorful chicken with a crisp, mixed green salad tossed with your favorite KRAFT Dressing and warm, whole wheat rolls.
Cooking Know-How: Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.
Cooking Know-How: The general rule for roasting a chicken is to bake the chicken at 350°F for 20 min. per pound. When testing for doneness, insert a meat thermometer into the thickest part of one of the thighs, being careful to not let the thermometer touch the bone.
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