A roast chicken dinner where everyone gets to have a drumstick. It all cooks on one pan in an hour and no stove top mess. Great for time-strapped families.
What do I need ?
Original recipe yields 6 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 maple syrup
1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
1 Tbsp. finely chopped fresh rosemary
2 Tbsp. grainy Dijon mustard
6 small chicken leg quarters (2 lb./900 g)
1 lb. (450 g) carrots, peeled
1 lb. (450 g) red new potatoes, halved
2 Tbsp. Miracle Whip made with Olive Oil Spread*
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How do I make it ?
Heat oven to 400ºF.
Whisk syrup, balsamic dressing, rosemary and mustard until blended. Reserve half for later use.
Place chicken in single layer on half of parchment-covered baking sheet; spread vegetables onto other side of baking sheet. Brush chicken with remaining syrup mixture; brush vegetables with Miracle Whip.
Bake 30 min. Turn vegetables. Bake chicken and vegetables an additional 30 to 40 min. or until chicken is done (170ºF), brushing chicken occasionally with reserved syrup mixture.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
Garnish with sprigs of additional fresh rosemary before serving.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 3 g
Cholesterol 70 mg
Sodium 340 mg
Total carbohydrate 33 g
Dietary fibre 3 g
Sugars 15 g
Protein 21 g
6 servings, 1/6 recipe (252 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.