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Roasted Chicken

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prep time

10 min

total time

2 hr 40 min

makes

16 servings, 1/16 recipe (102 g) each

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video by: kraft

recipe by: kraft

What You Need

1 roasting chicken (6 lb./2.7 kg)

1 bottle (250 mL) Kraft Signature Balsamic Vinaigrette Dressing, divided

6 carrots (1 lb./450 g), peeled, cut into chunks

4 stalks celery (1/2 lb./225 g), chopped

Make It

HEAT oven to 350°F.

RINSE chicken; pat dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful to not 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 body cavity.

BAKE 1-1/2 to 2-1/2 hours or until chicken is done (170°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from body cavity.

kraft kitchens tips

Note

Tucking the wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking. And, brushing dressing under the skin helps keep the meat moist and add flavour, so you won't even miss the skin if you remove it before eating.

Cooking Know-How

The general rule for roasting 1 large chicken is to cook at 350ºF about 20 min. per pound. When cooking for a large crowd, consider making two smaller chickens instead of one large one. This will result in moister chicken breasts and will give you extra drumsticks. Do not double the cooking time for 1 chicken, simply increase it by 5 to 10 min. per pound.

Special Extra

Stuff chicken with your favourite flavour of Stove Top Stuffing. Simply prepare stuffing as directed on package, allowing 15 min. more cook time per pound.