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Roasted Chicken

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Prep Time:

10 min

Total Time:

2 hr 40 min

Makes:

What You Need!

1 roasting chicken (6 lb./ 3 kg)

1 bottle (250 mL) KRAFT SIGNATURE Sweet Onion Vinaigrette Dressing, divided

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

4 stalks celery, chopped

Make It!

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 (170°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Kraft Kitchens Tips

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.

Note

Use a heavy-gauge metal roasting pan that just fits the size of the chicken. If the pan is made of glass or is too large, the juices will spread out and burn.

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