Roast Chicken with Ratatouille

By carol gorman

Ingredients

• Roast Chicken with Ratatouille
• Roast Chicken with Ratatouille Image 1
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• Recipe By Kraft
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• Prep Time
• 30min. 30min.
• Total Time
• 2hr. 2hr.
• Servings
• 8 servings, 1/6 recipe (319 g) each
• Looking for a new roast chicken recipe? Then try our recipe for Roast Chicken with Ratatouille! A delicious dinner idea for early fall.
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• 1/4 cup Kraft Zesty Italian Dressing, divided
• 3-1/2 lb. (1.6 kg) whole chicken
• 6 sprigs fresh rosemary, divided
• 2 zucchini, cut into 2x1-inch match like sticks
• 2 tomatoes, each cut into 8 wedges
• 1 red pepper, cut into 1-inch-wide strips
• 1 onion, cut into 8 wedges
• 4 cloves garlic, minced
• 1/2 cup 25%-less-sodium chicken broth

Details

Preparation time 30mins
Cooking time 126mins
Adapted from

Preparation

Step 1

Heat oven to 450ºF.
Reserve 2 Tbsp. dressing. Place chicken in roasting pan sprayed with cooking spray; brush with remaining dressing. Place 4 rosemary sprigs in chicken breast cavity.
Bake chicken 15 min. Meanwhile, combine vegetables and garlic in large bowl. Add reserved dressing; toss to evenly coat vegetables.
Reduce oven temperature to 375ºF. Add broth to roasting pan; scatter vegetables and remaining rosemary sprigs around chicken.
Bake 1-1/2 hours or until chicken is done (165ºF).