Roasted Chicken with Winter Vegetables and Cranberry-Orange Chutney
Cranberry-Orange Chutney: Cook butter and oil in large skillet on medium heat until butter is melted. Add apples| onions and brown sugar; cook 8 to 10 min. or until onions are caramelized| stirring occasionally. Stir in raisins and marmalade; cook 5 min.| stirring occasionally.,Add cranberries; cook 5 min.| stirring frequently. Stir in orange juice; simmer 10 min. or until of desired sauce consistency| stirring frequently. Stir in remaining ingredients. Keep warm until ready to use.,Chicken: Mix butter| marmalade| mustard and pepper. Spread about 3 Tbsp. of the butter mixture under skin of each chicken half. Place chicken in full-sheet pans (or in half-sheet pan for trial recipe). Spread remaining butter mixture over tops of chicken.,Bake in 325ºF-convection oven 20 to 25 min. or until chicken is done (165ºF).,Winter Vegetables: Meanwhile| toss vegetables with dressing| salt and pepper. Place in full-steam table pan (or in half-steam table pan for trial recipe).,Bake in 325ºF-convection oven 20 min. or until vegetables are tender.,For each serving: Spoon 1/2 cup of the Winter Vegetables onto serving plate; top with 1 chicken half. Drizzle with 1/2 cup Cranberry-Orange Chutney. Serve with 1/2 cup Potatoes au Gratin on the side.
24 servings| 1/2 half chicken each