Orange-Chile Roasted Chicken with Orange-Jicama Salsa

• 2 navel oranges
• 3 Tbsp. A.1. Dry Rub Bold Original, divided
• 1/3 cup KRAFT Zesty Italian Dressing
• 1 broiler-fryer chicken (3 lb.)
• 1 small jicama, peeled, chopped
• 1 red pepper, chopped
• 3 green onions, sliced

1. Heat oven to 400F.
2. Grate 1 tsp.
3. zest from 1 orange.
4. Mix 1/2 tsp.
5. zest, 1/2 tsp.
6. rub seasoning and dressing; reserve for later use.
7. Combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities.
8. Place on rack in roasting pan.
9. Bake 50 to 55 min.
10. or until chicken is done (165F).
11. Peel oranges; separate into segments.
12. Cut segments into thirds, reserving juices.
13. Mix dressing with reserved juices.
14. Combine oranges, jicama, peppers, onions and reserved dressing mixture.
15. Serve chicken with dressing mixture and fruit salsa.

oranges, rub, italian dressing, chicken, jicama, red pepper, green onions

Taken from www.kraftrecipes.com/recipes/orange-chile-roasted-chicken-orange-jicama-salsa-155130.aspx (may not work)