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Slow-Roasted Lemon Chicken

Prep Time:
10 min

Total Time:
1 hr 40 min

Makes:
10

3-1/2 lb. (1.5 kg) bone-in chicken pieces (breasts, drumsticks, thighs)

20 cloves garlic, unpeeled

2 lemons, cut into 8 pieces each

1/2 cup KRAFT SIGNATURE Sweet Onion Vinaigrette Dressing

1/2 cup dry white wine

1 tsp. salt

PREHEAT oven to 325ºF. Place chicken, garlic and lemons in roasting pan. Beat dressing, wine and salt with wire whisk until well blended; pour over chicken.

BAKE 1 hour. Increase oven temperature to 400ºF. Bake an additional 30 min. or until chicken is cooked through (170ºF).

DISCARD lemons before serving.

Kraft Kitchens Tips

Note

We've used skin-on chicken pieces as we found the flavour and moisture much better than using skinless chicken pieces. If you would like to remove the skin from the chicken in order to save 70 calories and 7 grams of total fat, please remove it after cooking to ensure recipe success.

Serving Suggestion

Spread garlic onto crusty bread slices. Serve with roasted vegetables.

Special Extra

Sprinkle with 2 Tbsp. chopped fresh thyme before serving.

K:54831v0ec:109647

(8)

Rated

by awinkle on 6/5/2008
" Very easy, and it smelled amazing while it was cooking. The chicken (I used drumbsticks) was baked to perfection. I would make it again, but the chicken did not absorb as much of the flavour as I thought it would. I will try marinading it next time."

See All Ratings and Comments

Serving Size = 1/10th recipe (116 g)

Nutritional Information

Calories

210

Total fat

13 g

Saturated fat

3.5 g

Cholesterol

75 mg

Carbohydrate

2 g

Dietary fibre

0 g

Sugars

1 g

Protein

19 g

Vitamin A

4 %DV

Vitamin C

6 %DV

Calcium

2 %DV

Iron

8 %DV