Roasted Chicken

Roasted Chicken

4

"Balsamic vinaigrette dressing helps transform roasted chicken into a delectable dinner option."

Ingredients

2 h 40 m servings 302 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

4
  1. 4 Ratings

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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 spo...

Simple ingreidents make this recipe easy and delicious. I had left over fresh sage that added to the dressing.

I used a 2 pound chicken for the 2 of us and it was great! Something I would defiantly cook for guest!

Made this a couple weeks ago, hubby and daughter loved it. We are fixing to have it tonight as well. Gives meat a great taste,and chicken is very fall off the bone tender.