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 Roasted Chicken with Winter Vegetables and Cranberry-Orange Chutney
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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
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Ingredients

Cranberry-Orange Chutney
3/4 cup butter
6 Tbsp. olive oil
2-1/4 qt. apple
3 cups red onion
6 Tbsp. brown sugar
2 cups raisins
1-1/2 cups orange marmalade
4-1/2 cups cranberries
1-1/2 qt. orange juice
3/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup fresh thyme
6 Tbsp. lemon
1 Tbsp. fresh chives
to taste salt and pepper
to taste Chicken
4-1/2 cups butter
3/4 cup orange marmalade
6 Tbsp. GREY POUPON Country Dijon Mustard
1/2 tsp. black pepper
12 each chicken
12 each Winter Vegetables
3 qt. turnip
1-1/2 qt. carrot
1-1/2 qt. parsnip
1-1/2 qt. red onion
4-1/2 cups KRAFT Golden Italian Dressing
to taste salt and pepper

Instructions

Preparation Steps
  • 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.
  • Make Ahead
    Both the butter mixture for the chicken and the Cranberry-Orange Chutney can be prepared ahead of time. Store in refrigerator up to 24 hours. Warm the chutney just before using as directed.
    Substitute
    Prepare using frozen cranberries.