by Kathy Hamman Miller
Flavorful and easy one pan dish that’s perfect for those busy weeknights. You can even prep it the night before, covering it until you put it in the oven to marinate. Preheat oven to 350 degrees.
One large roasting pan.
4 thawed boneless skinless chicken breasts.
Enough small or cut up carrots to fit one side of your pan. I’ve done 1/2 fresh green beans and 1/2 carrots too.
Enough unpeeled potatoes for the other side of your pan. I used the smaller size, but cut up also works well.
1/2 cup olive oil
1 packet of Good seasons Italian salad dressing and recipe mix.
1 large onion peeled and sliced – optional.
Line up the patted dry chicken breast down the center of a large roasting pan. Add the potatoes and carrots along each side. Pour the olive oil over ingredients in the pan and sprinkle with the seasoning packet. Top vegetables with sliced onions if desired. Bake uncovered in a preheated 350 degree oven for an hour or until the chicken is 165 degrees internally. There was enough broth on the bottom to make gravy, or can be saved for a soup base for later. Enjoy!