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Classic Roast Chicken with Root Vegetables

Name: Classic Roast Chicken with Root Vegetables
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 servings, 1/6 recipe each
Ingredients: 3/4 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce; 2 Tbsp. chopped fresh thyme; 1 Tbsp. chopped fresh rosemary; 2 Tbsp. oil; 2 cloves garlic, minced; 2 cups each cut-up carrots, parsnips and turnips (bite-size pieces); 1 tsp. pepper, divided; 1 whole chicken (3-1/2 lb./1.6 kg)

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1 Hr 45 Min

Prep : 25 Min Cook: 1 Hr 20 Min

Using the barbecue sauce to glaze both the chicken and vegetables in this deliciously rustic roasted dinner has the additional benefit of creating a thick and savoury pan sauce.

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6 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.

3/4 cup Diana Sauce Gourmet Rib & Chicken BBQ Sauce

2 Tbsp. chopped fresh thyme

1 Tbsp. chopped fresh rosemary

2 Tbsp. oil

2 cloves garlic, minced

2 cups each cut-up carrots, parsnips and turnips (bite-size pieces)

1 tsp. pepper, divided

1 whole chicken (3-1/2 lb./1.6 kg)

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How do I make it ?

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Step 1

Heat oven to 425°F.

Step 2

Mix barbecue sauce, herbs, oil and garlic until blended. Reserve half the barbecue sauce mixture for later use.

Step 3

Combine vegetables in large bowl. Mix remaining barbecue sauce mixture with 1/2 tsp. pepper. Pour over vegetables; toss until evenly coated. Spread onto bottom of roasting pan sprayed with cooking spray.

Step 4

Bake 20 min. Reduce oven temperature to 350°F.

Step 5

Spoon vegetables to side of roasting pan. Place chicken, breast side up, in centre of pan; sprinkle with remaining pepper. Remove half the reserved barbecue sauce mixture; set aside. Brush chicken with remaining barbecue sauce mixture.

Step 6

Bake 1 hour or until chicken is done (165º), stirring vegetables and basting chicken occasionally with remaining barbecue sauce mixture.

Step 7

Transfer chicken to cutting board, reserving vegetables and sauce in pan; cover chicken loosely with foil. Let stand 10 min.

Step 8

Carve chicken; place on platter. Use slotted spoon to transfer vegetables to platter. Spoon pan sauce over chicken and vegetables.

Kraft Kitchen Tips!

Serving Suggestion

Serve with steamed fresh green beans.

Substitute

Prepare using Diana Sauce Gourmet Original BBQ Sauce.

Nutrition

Calories

460

Calories From Fat

% Daily Value

Fat 23 g

Saturated fat 6 g

30 %

Cholesterol 105 mg

Sodium 370 mg

16 %

Carbohydrate 25 g

Fibre 3 g

Sugars 15 g

Protein 34 g

Vitamin A

8 %

Vitamin C

30 %

Calcium

4 %

Iron

15 %

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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