Roasted Chicken and Vegetables

Ingredients

• 0.5 lb carrots peeled cut into 1/2-inch-thick slices ( 4)
• 2 lb skin-on chicken drumsticks 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 0.3 cup parmesan cheese grated kraft
• 1 lb potatoes red quartered ( 6)

Equipment

• frying pan
• oven

Directions

1. Heat oven to 425F.
2. Toss chicken and vegetables with dressing; spread onto bottom of shallow pan sprayed with cooking spray.
3. Bake 40 to 50 min. or until chicken is done (165F) and vegetables are tender.
4. Sprinkle with cheese.