Roasted Chicken4 Reviews
- Prep: 10 min
- Cook: 2 hr 30 min
- Ready In: 2 hr 40 min
“Balsamic vinaigrette dressing helps transform roasted chicken into a delectable dinner option.” - by Kraft
Original recipe yields 12 servings
- PREHEAT oven to 350 degrees 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 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 the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity.
- BAKE 1-1/2 to 2-1/2 hours or until chicken is cooked through (180F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.
Amount Per Serving (12 total)
- 302 cal
- 17.2 g
- 4 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Makes a moist chicken and the skin color is superb from the balsamic dressing. I used a six lb bird like the recipe said and needed less celery and carrots to fill the cavity. Using a wooden spoon to ..." See moreloosen the skin was a great tip though. I will make this again but will salt the cavity first."
"Simple ingreidents make this recipe easy and delicious. I had left over fresh sage that added to the dressing...." See more"
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