ROASTED CHICKEN WITH ROOT VEGETABLES

Roasted Chicken with Root Vegetables image

Enjoy a range of flavors in this Roasted Chicken with Root Vegetables recipe. A whole chicken is complemented by carrots, potatoes, pear and more.

Provided by My Food and Family

Categories Recipes

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup KRAFT Garlic Aioli
2 Tbsp. fresh thyme leaves
3 cloves garlic, minced
1/4 tsp. ground black pepper
1 whole whole chicken (3-1/2 lb.)
1 lb. rainbow carrots, peeled, cut into 3-inch lengths
1/2 lb. red new potatoes, quartered
2 large shallots, cut into thin wedges
1 large Bosc pear, cut into 6 wedges
1 Tbsp. KRAFT Olive Oil Vinaigrettes - Italian

Steps:

Heat oven to 375ºF.
Mix aioli, thyme, garlic and pepper until blended. Place chicken, breast side up, in shallow foil-lined pan sprayed with cooking spray; brush evenly with aioli mixture.
Cut carrot chunks into 1/2-inch-thick lengthwise strips; place in large bowl. Add remaining ingredients; mix lightly. Spoon around chicken.
Bake 1 to 1-1/4 hours or until chicken is done (165ºF), stirring vegetables every 30 min.
Transfer chicken to platter; cover loosely with foil. Let stand 10 min. Meanwhile, continue baking vegetables 5 to 10 min. or until tender.
Transfer vegetables to platter. Serve with the chicken.

Nutrition Facts : Calories 470, Fat 24 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 115 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g