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Herb & Garlic Roast Chicken with Balsamic Vegetables
Herb & Garlic Roast Chicken with Balsamic Vegetables

Herb & Garlic Roast Chicken with Balsamic Vegetables

16 Review(s)
Cook Minutes 1 Hr
Prep : 15 Min Cook: 45 Min
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4 Servings
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.
8 bone-in chicken thighs (2-1/4 lb./1 kg)
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1-1/2 lb. (675 g) red new potatoes, halved
3 carrots, cut diagonally into 1-inch-thick slices
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Use handle of wooden spoon or your fingers to carefully loosen skin from chicken thighs, being careful to not tear the skin. Spoon 1 Tbsp. cream cheese product under skin of each thigh. Place on a parchment lined baking sheet; brush with 2 Tbsp. dressing.
Step 3
Toss potatoes and carrots with remaining dressing; place around chicken.
Step 4
Bake 40 to 45 min. or until chicken is done (170ºF). Serve chicken with vegetables.
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Substitute
Substitute your family's favourite vegetables, such as cut-up sweet potatoes, cubed butternut squash and/or cauliflower florets, for the potatoes or carrots.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
440
Calories From Fat
0
% Daily Value
Fat 19 g
Saturated fat 7 g
35 %
Cholesterol 120 mg
Sodium 440 mg
18 %
Carbohydrate 35 g
Fibre 4 g
Sugars 7 g
Protein 31 g
Vitamin A
90 %
Vitamin C
60 %
Calcium
10 %
Iron
20 %
Servings
4 servings, 1/4 recipe (380 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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