I found this recipe on the kraft foods website and it turned out so yummy and easy! My husband kept saying it's the best chicken he's ever had. I finished the meal off with some chicken flavored rice (using chicken broth as some of the water) and asparagus. It was a great Sunday meal! I also used 2 lemons instead of just one to give it more of a lemon flavor.

What You Need

1 whole roasting chicken (3-1/2 lb.)

salt and black pepper

1 medium lemon, washed, halved

1/2 cup KRAFT Greek Vinaigrette Dressing

Make It

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest part of one of the chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.