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Roasted Chicken with Root Vegetables
Roasted Chicken with Root Vegetables

Roasted Chicken with Root Vegetables

1 Review(s)
Cook Minutes 1 Hr 55 Min
Prep : 30 Min Cook: 1 Hr 25 Min
Enjoy a range of flavours in this delicious Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pears and more.
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6 Servings
Servings
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 Miracle Whip made with Olive Oil Spread*
2 Tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 whole roasting chicken (3-1/2 lb./1.6 kg)
1 lb. (450 g) rainbow carrots, peeled, cut into 3-inch lengths
1/2 lb. (225 g) red new potatoes, quartered
2 large shallots, cut into thin wedges
1 large Bosc pear, cut into 6 wedges
1 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Mix Miracle Whip, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with Miracle Whip mixture.
Step 3
Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
Step 4
Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
Step 5
Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
Step 6
Spoon vegetables onto platter around chicken.
*Made with a blend of oils including olive, canola, and soybean oil.
Kraft Kitchen Tips!
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Special Extra
For additional flavour, add 12 fresh thyme sprigs to vegetables in pan before roasting.
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How to Easily Separate the Fat from the Pan Drippings
Pour pan drippings into small bowl. Freeze 10 min. This will allow the fat to rise to the top for easier skimming.
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How to Make Pan Gravy
After removing roasted chicken and vegetables from pan, skim 1 Tbsp. fat from drippings in bottom of pan; place 1 Tbsp. fat in medium saucepan. Skim and discard remaining fat from remaining drippings in baking pan, reserve skimmed drippings for later use. Add 2 Tbsp. butter to fat in saucepan; cook and stir on medium heat until butter is melted and mixture is well blended. Add 1/4 cup flour, 1 Tbsp. Lea & Perrins Worcestershire Sauce, 2 tsp. additional fresh thyme leaves and 1/4 tsp. additional black pepper; mix well. Cook 1 min., whisking constantly. Gradually stir in reserved drippings and 1-3/4 cups chicken broth; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
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Variation
Prepare using an Anjou pear and/or substituting regular carrots or parsnips for the rainbow carrots.
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Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Total fat 20 g
31 %
Saturated fat 5 g
25 %
Cholesterol 115 mg
Sodium 260 mg
11 %
Total carbohydrate 24 g
8 %
Dietary fibre 4 g
16 %
Sugars 10 g
Protein 37 g
Vitamin A
260 %
Vitamin C
25 %
Calcium
6 %
Iron
20 %
Servings
6 servings, 1/6 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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