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Herb-Roasted Chicken
Herb-Roasted Chicken

Herb-Roasted Chicken

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Cook Minutes 1 Hr 35 Min
Prep : 15 Min Cook: 1 Hr 20 Min
There is no Sunday supper quite like one that includes a delicious, golden-skinned roasted chicken surrounded by tender root vegetables and potatoes. This all-in-one dish is a classic, and we’ve made it so easy to make with the addition of Italian dressing and fresh herbs as a basting mixture. You’ll never make a roasted chicken any other way after tasting this deliciously tender and juicy version.
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8 Servings
Servings
Original recipe yields 8 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 whole roasting chicken (3-1/2 lb./1.6 kg)
1 cup Kraft Zesty Italian Dressing, divided
2 Tbsp. chopped fresh thyme, divided
1-1/2 lb. (675 g) new potatoes, cut in half
2 large carrots, peeled, cut into 1-inch chunks
1 parsnip, peeled, cut into 1-inch chunks
1 onion, sliced
3 cloves garlic, minced
1/2 tsp. black pepper
2-1/2 cups cremini mushrooms, cut in half
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How do I make it ?
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Step 1
Heat oven to 450°F.
Step 2
Pull the chicken skin away from the meat on all sides of chicken, using your fingers or end of wooden spoon to help separate the skin from the meat while being careful to not tear the skin. Tuck both wings under the chicken, then place chicken, breast side up, on rack in roasting pan sprayed with cooking spray.
Step 3
Mix 1/2 cup dressing and 1 Tbsp. thyme until blended. Brush half the dressing mixture onto meat under the skin, then brush remaining dressing mixture onto outside of chicken.
Step 4
Roast chicken 15 min. Meanwhile, combine potatoes, carrots, parsnips, onions and garlic in large bowl. Mix remaining dressing with pepper and remaining thyme until blended. Add to vegetable mixture; mix lightly.
Step 5
Spoon vegetable mixture around chicken in roasting pan. Roast 15 min., covering chicken and vegetables loosely with foil to prevent excess browning, if necessary.
Step 6
Reduce oven temperature to 375°F. Roast chicken and vegetables additional 50 min. or until chicken is done (165°F) and vegetables are tender, adding mushrooms to the pan for the last 20 min.
Kraft Kitchen Tips!
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Cooking Know-How
Tucking the wings under the chicken helps prevent the tips from burning while also helping to balance the chicken in the pan as it bakes.
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Special Extra
Garnish with sprigs of additional fresh thyme before serving.
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Keeping it Safe
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature with an instant-read meat thermometer. Simply insert the thermometer into the thickest part of the poultry, avoiding any bones. For food safety, poultry should be cooked to 165°F.
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Nutrition
Calories
390
Calories From Fat
0
% Daily Value
Total fat 18 g
28 %
Saturated fat 4.5 g
23 %
Cholesterol 85 mg
Sodium 320 mg
13 %
Total carbohydrate 27 g
9 %
Dietary fibre 3 g
12 %
Sugars 6 g
Protein 29 g
Vitamin A
70 %
Vitamin C
25 %
Calcium
4 %
Iron
15 %
Servings
8 servings, 1/8 recipe (329 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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