Chicken with Carrots and Parsnips

• 1/4 cup plus 2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
• 1-1/2 lb. chicken drumsticks and wings King Sooper's 1 lb For $1.19 thru 02/09
• 2 carrots (1/2 lb.), peeled, cut diagonally into 1/4-inch-thick slices
• 2 parsnips (1/2 lb.), peeled, cut diagonally into 1/4-inch-thick slices

1. Heat oven to 450 degrees F.
2. Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each piece.
3. Refrigerate 30 min.
4. to marinate, turning after 15 min.
5. Remove chicken from marinade; discard marinade.
6. Place chicken in center of large rimmed baking sheet sprayed with cooking spray.
7. Toss vegetables with remaining dressing; place around chicken.
8. Bake 25 to 30 min.
9. or until chicken is done (165 degrees F) and vegetables are tender.

vinaigrette dressing, chicken, carrots, parsnips

Taken from www.kraftrecipes.com/recipes/chicken-carrots-parsnips-180542.aspx (may not work)