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Kraft's Chicken Roast Recipe

Ingredients

1 (3 pound) whole chicken, cubed

1 (1 ounce) package dry onion soup mix

1 tablespoon Worcestershire sauce

2 teaspoons paprika

1 teaspoon salt

2 teaspoons cayenne pepper

1 teaspoon dry mustard

1 teaspoon garlic powder

1 teaspoon dried oregano

2 teaspoons dried basil

1 teaspoon dried basil

2 tablespoons olive oil

1 (3 ounce) package dry chicken broth mix

2 tablespoons olive oil

1 large onion, chopped

1 (8 ounce) can chicken broth

Directions

Place chicken cubes in a medium soup pot with water to cover. Bring to a boil, then add chicken broth. Reduce heat, cover, and simmer for 10 minutes.

While chicken broth is simmering, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute chicken cubes until golden brown, reduce heat to low, and cook until browned. Remove chicken cubes, and pour into roasting pan.

Meanwhile, heat oven to medium-high heat.

Bake chicken in preheated oven for 5 minutes, turning every 10 minutes.

Meanwhile, add chicken broth and browning broth over medium heat. Add chicken, onions, and garlic powder; reduce heat to medium-low.

Remove baked chicken from oven, and sprinkle with basil, oregano, basil, olive oil, and onion. Top with chicken broth mixture.

Bake uncovered for 1 hour. Turn chicken, and let cool 15 minutes. Place chicken in broth and browned, 5 minutes.

Remove chicken from roasting pan. Cover roasting pan, and let stand overnight.