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Roasted Chicken with Winter Vegetables and Cranberry-Orange Chutney

Roasted Chicken with Winter Vegetables and Cranberry-Orange Chutney
 
Yield:
24 servings, 1/2 half chicken each

Ingredients

Ingredients Weights Measures
Cranberry-Orange Chutney
butter 6 oz. 3/4 cup
olive oil 3 oz. 6 Tbsp.
Fuji apples, peeled, medium dice 2 lb. 2-1/4 qt.
small diced red onions 12 oz. 3 cups
brown sugar, packed 3 oz. 6 Tbsp.
golden raisins 12 oz. 2 cups
orange marmalade 13-1/2 oz. 1-1/2 cups
fresh cranberries 1 lb. + 2 oz. 4-1/2 cups
orange juice 3 lb. 1-1/2 qt.
KRAFT Balsamic Vinaigrette Dressing 6 oz. 3/4 cup
fresh thyme, chopped 1 oz. 1/2 cup
lemon zest 1-1/2 oz. 6 Tbsp.
fresh chives, chopped - 1 Tbsp.
salt and pepper - to taste
Chicken
butter, softened 2 lb. + 4 oz. 4-1/2 cups
orange marmalade 6 oz. 3/4 cup
GREY POUPON Country Dijon Mustard 3 oz. 6 Tbsp.
cracked black pepper - 1/2 tsp.
roasting chickens (3 lb. each), cut lengthwise in half 36 lb. 12 each
Winter Vegetables
turnips, peeled, medium dice 3 lb. + 3 oz. 3 qt.
carrots, peeled, medium dice 2 lb. 1-1/2 qt.
parsnips, peeled, medium dice 2 lb. 1-1/2 qt.
red onions, peeled, medium dice 1 lb. + 11 oz. 1-1/2 qt.
KRAFT Golden Italian Dressing 2 lb. + 4 oz. 4-1/2 cups
salt and pepper - to taste
Potatoes au Gratin - 3 qt.

Directions

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.

Kraft Kitchens Tips

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.
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