Roasted Chicken

Name: Roasted Chicken
Ingredients: 1 roasting chicken (6 lb./2.7 kg); 1 bottle (250 mL) Kraft Balsamic Vinaigrette Dressing, divided; 6 carrots (1 lb./450 g), peeled, cut into chunks King Sooper's 1 lb For $0.99 thru 02/09; 4 stalks celery (1/2 lb./225 g), chopped

4 ingredients

11 steps

Ingredients

1 roasting chicken (6 lb./2.7 kg)
1 bottle (250 mL) Kraft Balsamic Vinaigrette Dressing, divided
6 carrots (1 lb./450 g), peeled, cut into chunks King Sooper's 1 lb For $0.99 thru 02/09
4 stalks celery (1/2 lb./225 g), chopped

Directions

1

Heat oven to 350F.
2

Rinse chicken; pat dry with paper towels.
3

Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful to not tear the skin.
4

Brush bottom of chicken with 1/4 cup dressing.
5

Tuck wings under chicken; place, breast-side up, on rack in roasting pan.
6

Brush or pour 1/2 cup of the remaining dressing under the skin and on outside surface of chicken.
7

Combine carrots, celery and remaining dressing; spoon into body cavity.
8

Bake 1-1/2 to 2-1/2 hours or until chicken is done (170F).
9

Let stand 10 min.
10

before serving.
11

Meanwhile, remove and discard vegetables from body cavity.