A cut-up broiler-fryer chicken and red potatoes get a quick brush with a blend of dressing, garlic and smoked paprika to emerge from the oven…delicious!
What do I need ?
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.
1/3 cup Kraft Zesty Italian Dressing
3 cloves garlic, minced
1 tsp. smoked paprika
1-1/2 lb. (675 g) red new potatoes, cut in half
1 broiler-fryer chicken (4 lb./1.8 kg), cut up
2 Tbsp. chopped fresh parsley
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How do I make it ?
Heat oven to 450ºF.
Mix dressing, garlic and paprika until blended. Place potatoes in large bowl. Add 2 Tbsp. dressing mixture; mix lightly. Spread into single layer around edges of foil-covered rimmed baking sheet.
Brush remaining dressing mixture onto outside, and under skin, of chicken; place in centre of baking sheet.
Bake 30 min. or until chicken is done (165ºF) and potatoes are tender, turning chicken after 20 min.
Use slotted spoon to transfer potatoes to medium bowl. Add parsley; toss to evenly coat. Serve with chicken.
Kraft Kitchen Tips!
Prepare using bone-in chicken breasts and/or thighs.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 4.5 g
Cholesterol 90 mg
Sodium 170 mg
Carbohydrate 15 g
Fibre 2 g
Sugars 1 g
Protein 30 g
8 servings, 1/8 recipe (211 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.