Ingredients
2 navel oranges
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
Method
Sources
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Premium cold-pressed EVOO — finishing, dipping, raw applications
Orange-bitter Italian aperitif — Aperol spritz, world's most popular cocktail
Salt-cured Sicilian capers — superior to brine-packed
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heat oven to 400f. grate 1 tsp. zest from 1 orange. mix 1/2 tsp. zest, 1/2 tsp. rub seasoning and dressing; reserve for later use. combine remaining zest and rub seasoning; rub onto outside of chicken, under chicken skin and inside chicken cavities. place on rack in roasting pan. bake 50 to 55 min. or until chicken is done (165f). peel oranges; separate into segments. cut segments into thirds, reserving juices. mix dressing with reserved juices. combine oranges, jicama, peppers, onions and reserved dressing mixture. serve chicken with dressing mixture and fruit salsa.