Roasted Chicken with Winter Vegetables and Cranberry-Orange Chutney

• Cranberry-Orange Chutney
• 3/4 cup butter
• 6 Tbsp. olive oil
• 2-1/4 qt. Fuji apples, peeled, medium dice Safeway 1 lb For $0.99 thru 02/09
• 3 cups small diced red onions
• 6 Tbsp. brown sugar, packed
• 2 cups golden raisins
• 1-1/2 cups orange marmalade
• 4-1/2 cups fresh cranberries
• 1-1/2 qt. orange juice
• 3/4 cup KRAFT Balsamic Vinaigrette Dressing
• 1/2 cup fresh thyme, chopped
• 6 Tbsp. lemon zest
• 1 Tbsp. fresh chives, chopped
• to taste salt and pepper
• Chicken
• 4-1/2 cups butter, softened
• 3/4 cup orange marmalade
• 6 Tbsp. GREY POUPON Country Dijon Mustard
• 1/2 tsp. cracked black pepper
• 12 each roasting chickens (3 lb. each), cut lengthwise in half
• Winter Vegetables
• 3 qt. turnips, peeled, medium dice
• 1-1/2 qt. carrots, peeled, medium dice Target 2 lb For $3.00 thru 02/06
• 1-1/2 qt. parsnips, peeled, medium dice
• 1-1/2 qt. red onions, peeled, medium dice
• 4-1/2 cups KRAFT Golden Italian Dressing
• to taste salt and pepper
• 3 qt. Potatoes au Gratin

1. Cranberry-Orange Chutney: Cook butter and oil in large skillet on medium heat until butter is melted.
2. Add apples, onions and brown sugar; cook 8 to 10 min.
3. or until onions are caramelized, stirring occasionally.
4. Stir in raisins and marmalade; cook 5 min., stirring occasionally.
5. Add cranberries; cook 5 min., stirring frequently.
6. Stir in orange juice; simmer 10 min.
7. or until of desired sauce consistency, stirring frequently.
8. Stir in remaining ingredients.
9. Keep warm until ready to use.
10. Chicken: Mix butter, marmalade, mustard and pepper.
11. Spread about 3 Tbsp.
12. of the butter mixture under skin of each chicken half.
13. Place chicken in full-sheet pans (or in half-sheet pan for trial recipe).
14. Spread remaining butter mixture over tops of chicken.
15. Bake in 325 degrees F-convection oven 20 to 25 min.
16. or until chicken is done (165 degrees F).
17. Winter Vegetables: Meanwhile, toss vegetables with dressing, salt and pepper.
18. Place in full-steam table pan (or in half-steam table pan for trial recipe).
19. Bake in 325 degrees F-convection oven 20 min.
20. or until vegetables are tender.
21. For each serving: Spoon 1/2 cup of the Winter Vegetables onto serving plate; top with 1 chicken half.
22. Drizzle with 1/2 cup Cranberry-Orange Chutney.
23. Serve with 1/2 cup Potatoes au Gratin on the side.

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Taken from www.kraftrecipes.com/recipes/roasted-chicken-winter-vegetables-cranberry-orange-chutney-111585.aspx (may not work)