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Oven-Roasted Italian Chicken and Veggies

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Oven-Roasted Italian Chicken and Veggies
  • Prep Time 10 min
  • Total Time 9 hr 10 min
  • Servings 4
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Balsamic vinaigrette brings a touch of the Mediterranean to your dinner table in roasted chicken.

Ingredients

1
(3 to 3 1/2-lb.) frying chicken, quartered
1/2
cup purchased balsamic vinaigrette salad dressing
4
small red potatoes, quartered
1
small onion, cut into 1/2-inch wedges
4
Frozen Corn-on-the-Cob (from 6 half-ear pkg.)
2
small zucchini, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1/2
teaspoon salt
1/4
teaspoon pepper
3
tablespoons purchased balsamic vinaigrette salad dressing

Directions

  • 1 Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • 2 Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
  • 3 Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.
Nutrition Information 
No nutrition information available for this recipe
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