SPATCHCOCKED ROAST CHICKEN WITH DRESSING

Spatchcocked Roast Chicken with Dressing image

Impress your entire family with this Spatchcocked Roast Chicken with Dressing recipe. Made with sweet potatoes, Italian dressing, ciabatta bread cubes, cranberries and more, this spatchcocked roast chicken will be your family's new favorite holiday dish.

Provided by My Food and Family

Categories Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch-thick slices
1/2 cup KRAFT Tuscan House Italian Dressing, divided
1 whole chicken (4 lb.)
4 cups ciabatta bread cubes (1/2 inch)
1/2 cup coarsely chopped pecans, toasted
1/4 cup dried cranberries

Steps:

Heat oven to 450°F.
Toss vegetables with 2 Tbsp. dressing; set aside.
Use kitchen shears or sharp knife to spatchcock chicken. (See tip.)
Open chicken butterfly style; place, skin side up, on work surface. Brush 1/2 the remaining dressing evenly onto chicken, then brush remaining dressing under chicken skin.
Cover large rimmed baking sheet with foil; spray with cooking spray. Place bread cubes in single layer on center of prepared baking sheet.
Place chicken, skin side down, on bread. Spoon vegetables around chicken.
Roast 30 min. Carefully turn chicken over. Stir vegetables. Roast additional 30 min. or until chicken is done (165ºF). Remove from oven. Let stand 10 min.
Transfer chicken to cutting board; cut into pieces. Spoon bread mixture onto platter; stir in nuts and cranberries. Top with chicken.

Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g