Serve up this Roast Chicken for hot and crispy entrée this evening. Requiring just two ingredients plus only 10 minutes of prep, this Roast Chicken recipe is super simple and makes for great leftovers, too!
Preheat oven to 400°F. Coat chicken with coating mix; place in roasting pan.
Bake 1 hour or until chicken is cooked through (165°F).
Serve with roasted potato wedges and steamed baby carrots.
Greek Chicken in a Pita Wrap
Plan ahead! Prepare as directed, doubling all ingredients. Refrigerate one of the chickens overnight. The next day, cut refrigerated chicken into strips; place evenly down centers of 4 whole wheat pita breads. Top evenly with 1 each red and green pepper, cut into strips; 1 cup shredded lettuce and 1 chopped tomato. Sprinkle each with 1 Tbsp. crumbled feta cheese with Lemon, Garlic & Oregano. Drizzle evenly with 1/4 cup KRAFT Cucumber Ranch Dressing. Fold in both sides of each pita to create a wrap. Serve immediately. Makes 4 servings, one wrap each.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.