HEAT oven to 400ºF.
CUT carrots diagonally in half, then cut thicker half of each carrot lengthwise in half; place in large bowl. Add potatoes and 2 Tbsp. dressing; toss to coat. Spread vegetables onto half of parchment-covered rimmed baking sheet.
TOSS chicken with remaining dressing; place, skin sides up, on baking sheet with vegetables.
BAKE 45 to 50 min. or until chicken is done (165ºF), turning vegetables after 30 min. Transfer chicken and vegetables to platter; top vegetables with cheese.