Ingredients
-
5
-
1
-
6
-
2/3
-
-
6
-
1
-
-
-
-
-
-
-
-
Directions
Balsamic Roast Chicken and Vegetables, This is an easy one-dish dinner that even your teenager or husband could get on the table! It is true comfort food and nice during the colder months , This was truly a delicious dinner and everything cooks together — it can’t get better than that We absolutely love baked chicken and the balsamic vinaigrette really adds a delicious flavor to both the chicken and the veggies My chicken took longer than the 1 5 hours and I added some butter to the veggies later in the cooking process as one reviewer suggested Can’t wait to make this again Made for the For Your Consideration tag game
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. Spray a Large Nonstick Roasting Pan With Non-Stick Cooking Spray. |
|
2
Done
|
Cut 4 of the Onions Into Quarters. in a Medium Bowl, Toss the Onion Quarters, Carrots and Potatoes With 1/2 Cup of the Salad Dressing (use More If not Fully Coated) and Place in Roasting Pan. |
|
3
Done
|
Slice the Remaining Onion and Place the Slices Inside the Chicken (after Removing Giblets from the Cavity of the Chicken) With the 6 Sprigs of Parsley. |
|
4
Done
|
Place the Chicken, Breast Side Up, on Top of the Vegetables in the Roasting Pan. Brush the Chicken With 1 T. of the Salad Dressing and Sprinkle It With Salt and Black Pepper. |
|
5
Done
|
Bake the Chicken in the Preheated Oven For About 1-1/2 Hours, or Until an Instant-Read Meat Thermometer Registers 180 Degrees. While the Chicken Is Cooking, Brush It With the Remaining Salad Dressing and Pan Drippings Every 30 Minutes. |
|
6
Done
|
Remove the Onion and Parsley from Inside the Chicken and Discard. |
|
7
Done
|
to Serve, Carve the Chicken and Sprinkle the Vegetables With Salt, Black Pepper, and the Chopped Parsley. |
