Baked Chicken

Ingredients

• 0.3 cup balsamic vinaigrette dressing divided kraft
• 4 large carrots peeled
• 2 lb chicken breasts bone-in
• 1 lb new potatoes halved
• 2 Tbsp parmesan cheese grated kraft

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half; place in large bowl.
3. Add potatoes and 2 Tbsp. dressing; toss to coat.
4. Spread vegetables onto half of parchment-covered rimmed baking sheet.
5. Toss chicken with remaining dressing; place, skin sides up, on baking sheet with vegetables.
6. Bake 45 to 50 min. or until chicken is done (165F), turning vegetables after 30 min.
7. Transfer chicken and vegetables to platter; top vegetables with cheese.