what you need
what you need
1/2 cup KRAFT Zesty Italian Dressing
3 Tbsp. brown sugar
1 Tbsp. chopped fresh thyme
1-1/2 lb. sweet potatoes (about 3), cut into 3/4-inch-wide wedges
1 broiler-fryer chicken (3 lb.), cut into 8 pieces
make it
HEAT oven to 375ºF.
MIX dressing, sugar and thyme in large bowl. Add potatoes; toss to coat. Transfer potatoes to 15x10x1-inch pan, reserving dressing mixture in bowl.
ADD chicken to reserved dressing mixture; toss to coat. Place in pan with potatoes.
BAKE 1 hour or until potatoes are tender and chicken is done (165ºF). Transfer chicken and potatoes to platter. Strain drippings from pan; pour strained sauce over chicken.
kraft kitchens tips
SERVING SUGGESTION
Serve with your favorite steamed vegetable to round out the meal.
VARIATION
Substitute fresh rosemary or 1 tsp. dried thyme leaves for the fresh thyme. Try using thighs and drumsticks, or chicken breasts in place of a whole chicken.
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