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Dinner

Lemon-Herb Roasted Chicken with Vegetable Melange

Name: Lemon-Herb Roasted Chicken with Vegetable Melange
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 7 servings, 1/7 recipe each
Ingredients: 7 bone-in chicken breasts (4-1/4 lb./1.9 kg); 2 lemons, divided; 3/4 cup Kraft Roasted Red Pepper with Parmesan Dressing, divided; 3 Tbsp. chopped fresh dill, divided; 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths; 2 sweet onions, cut lengthwise in half, then sliced crosswise; 2 red peppers, cut into 1-inch pieces; 2 chicken bouillon cubes; 2 cups water; 2-1/2 cups instant brown rice, uncooked

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1 Hr 10 Min

Prep : 35 Min Cook: 35 Min

Set the table with something special when you cook up our Lemon-Herb Roasted Chicken with Vegetable Melange recipe. Perfectly complemented by a mix of veggies, this lemon-herb roasted chicken could become a regular go-to. Plus, using bone-in chicken means it'll be perfectly juicy every time.

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7 Servings

Original recipe yields 7 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.

7 bone-in chicken breasts (4-1/4 lb./1.9 kg)

2 lemons, divided

3/4 cup Kraft Roasted Red Pepper with Parmesan Dressing, divided

3 Tbsp. chopped fresh dill, divided

1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths

2 sweet onions, cut lengthwise in half, then sliced crosswise

2 red peppers, cut into 1-inch pieces

2 chicken bouillon cubes

2 cups water

2-1/2 cups instant brown rice, uncooked

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Step 1

Heat oven to 400°F.

Step 2

Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.

Step 3

Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup dressing and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with dressing mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.

Step 4

Toss vegetables with remaining dressing; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.

Step 5

Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.

Step 6

Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.

Kraft Kitchen Tips!

Special Extra

Garnish with additional dill sprigs before serving.

Cooking Know-How

Cooking chicken with the bones and skin makes for more flavourful and juicier chicken breasts.

Nutrition

Calories

520

Calories From Fat

% Daily Value

Fat 15 g

Saturated fat 4 g

20 %

Cholesterol 135 mg

Sodium 1030 mg

43 %

Carbohydrate 43 g

Fibre 4 g

Sugars 10 g

Protein 52 g

Vitamin A

30 %

Vitamin C

90 %

Calcium

6 %

Iron

20 %

Servings

7 servings, 1/7 recipe 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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