LEMON-HERB ROASTED CHICKEN WITH VEGETABLE MELANGE

Lemon-Herb Roasted Chicken with Vegetable Melange image

Set the table with something special when you cook up our Lemon-Herb Roasted Chicken with Vegetable Melange recipe. Perfectly complemented by a mix of veggies, this lemon-herb roasted chicken could become a regular go-to. Plus, using bone-in chicken means it'll be perfectly juicy every time.

Provided by My Food and Family

Time 1h10m

Yield 7 servings

Number Of Ingredients 10

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Ingredients

7 bone-in chicken breasts (4-1/4 lb.)
2 lemons, divided
3/4 cup KRAFT Olive Oil Vinaigrettes - Roasted Red Pepper, divided
3 Tbsp. chopped fresh dill, divided
1 lb. fresh asparagus spears, trimmed, cut into 2-inch lengths
2 sweet onions, cut lengthwise in half, then sliced crosswise
2 red peppers, cut into 1-inch pieces
2 WYLER'S Instant Bouillon Chicken Herbs & Spices Flavored Cubes
2 cups water
2-1/2 cups instant brown rice, uncooked

Steps:

Heat oven to 400°F.
Place chicken on foil-covered rimmed baking sheet sprayed with cooking spray.
Grate peel, then squeeze juice from 1 lemon. Mix lemon juice and 1 tsp. zest with 1/2 cup vinaigrette and 2 Tbsp. dill until blended; pour over chicken. Turn to evenly coat both sides of breasts with vinaigrette mixture. Reserve remaining lemon zest for later use. Cut remaining lemon into 8 slices; tuck under chicken breasts on baking sheet.
Toss vegetables with remaining vinaigrette; spread onto second foil-covered rimmed baking sheet sprayed with cooking spray.
Bake chicken and vegetables 50 to 55 min. or until chicken is done (165°F), and vegetables are tender and lightly browned. About 15 min. before chicken is done, bring bouillon cubes and water to boil in large saucepan; stir in rice. Cover, simmer on medium-low heat 5 min. Remove from heat. Let stand 5 min. or until rice is tender and all water is absorbed.
Add remaining dill and reserved lemon zest to rice; mix lightly. Serve with the chicken.

Nutrition Facts : Calories 530, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 140 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 49 g