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Chicken with Carrots and Parsnips
Chicken with Carrots and Parsnips

Chicken with Carrots and Parsnips

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Cook Minutes 1 Hr 5 Min
Prep : 5 Min Cook: 1 Hr
This tangy chicken recipe gets its moist and tender meat from a quick 30 minute marinade. Why not make this recipe for dinner tonight? All you need are four ingredients to get this chicken recipe on the table.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup plus 2 Tbsp. Kraft Italian Zesty Lime Dressing, divided
1-1/2 lb. (675 g) chicken drumsticks and thighs
2 carrots (1/2 lb./225 g), cut diagonally into 1/4-inch-thick slices
2 parsnips (1/2 lb./225 g), cut diagonally into 1/4-inch-thick slices
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Step 1
Preheat oven to 450ºF.
Step 2
Pour 1/4 cup dressing over chicken in resealable plastic bag. Turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Step 3
Place chicken in centre of large rimmed baking pan. Toss carrots and parsnips with remaining dressing; place around chicken. Bake 25 to 30 min. or until chicken is done (165ºF) and vegetables are tender.
Kraft Kitchen Tips!
Make Ahead
Marinate chicken over night or before you leave for work so that it’s ready to cook when you get home.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 4.5 g
23 %
Cholesterol 85 mg
Sodium 300 mg
13 %
Carbohydrate 18 g
Fibre 4 g
Sugars 7 g
Protein 24 g
Vitamin A
100 %
Vitamin C
25 %
6 %
15 %
4 servings, 1/4 recipe (276 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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