Balsamic Roast Chicken And Vegetables

1. 1

   Preheat oven to 375 degrees. Spray a large nonstick roasting pan with non-stick cooking spray.

2. 2

   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. 3

   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. 4

   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. 5

   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. 6

   Remove the onion and parsley from inside the chicken and discard.

7. 7

   To serve, carve the chicken and sprinkle the vegetables with salt, black pepper, and the chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.