Mix dressing, sugar and thyme in large bowl. Add potatoes; toss to coat. Transfer potatoes to 17x11-1/2x3/4-inch pan, reserving dressing mixture in bowl.
Add chicken to reserved dressing mixture; toss to coat. Place in pan with potatoes.
Bake 1 hour or until potatoes are tender and chicken is done (170ºF). Transfer chicken and potatoes to platter. Strain drippings from pan; pour strained sauce over chicken.
Kraft Kitchen Tips!
Serve with your favourite hot steamed vegetable.
Substitute fresh rosemary or 1 tsp. dried thyme leaves for the fresh thyme.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 3.5 g
Cholesterol 70 mg
Sodium 150 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 9 g
Protein 23 g
8 servings, 1/8 recipe (233 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.