Roasted Italian Chicken and Vegetables

Recipe by Carole Reu
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375.
  • Add a small amount of water to a 2 quart saucepan; bring to boiling.
  • Add carrots and potatoes; return to boiling.
  • Cook, covered for 8 minutes.
  • Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.
  • Rinse chicken and pat dry.
  • Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.
  • Brush chicken with half of the dressing mixture. Place chicken in baking pan.
  • Bake, uncovered for 10 minutes.
  • Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.
  • Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.
  • Place chicken on a serving platter.
  • Toss tomatoes with vegetables.
  • Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.
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