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Prepare using red potatoes.
Enjoy this easy-to-make low-calorie low-fat dish. As a bonus, it's rich in vitamin A from the carrots.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My boyfriend and I love this recipe its super easy and tasty. I like to salt the chicken and veggies just a tad before adding the dressing, really brings out the flavors!
Really helped to read the reviews prior to making for the first time.
1. Chopped and par roasted the veggies, a little olive oil and sale and pepper. About 30 min.
2. Marinated the chicken for half a day.
3. When it came time to put it all together I threw everything in a large baking dish and poured the rest of the Italian dressing over everything. Baked for about 45 min. the chicken was tender and moist. The flavor for the chicken and vegetables was very good. Good recipe for a not so good cook...me.
I used canned cubed potatoes and a bag of baby carrots to cut down on time and I used four bigger pieces of chicken. I didn't use any onions so I sprinkled onion powder, garlic powder, and Italian seasoning on the vegetables before I baked it. Turned out perfect! I will definitely be making this again!