Family-Style Roasted Chicken Bake
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Ingredients
- 4 large carrot s with tops, peeled
- 1 lb. (450 g) new potatoes , halved
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing , divided
- 4 small bone-in chicken breast s (1-1/2 lb./675 g)
- 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 400°F.
Cut tops off carrots, leaving 1/2-inch-long stem at top of each. Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half. Place in large bowl. Add potatoes and 2 Tbsp. dressing; toss to coat. Spread onto half of parchment-covered rimmed baking sheet.
Toss chicken with remaining dressing; place, skin-sides up, on baking sheet with vegetables.
Bake 45 to 50 min. or until chicken is done (170°F), turning vegetables after 30 min. Transfer chicken and vegetables to platter; top vegetables with cheese.
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