Oven Roasted Chicken & Vegetables

• 1 (8 ounce) envelope onion soup mix
• 14 cup olives or 14 cup vegetable oil
• 12 teaspoon garlic powder
• 4 bone-in chicken breast halves (about 2 lbs)
• 2 medium potatoes, cut into small chunks (about 1 lb)
• 2 carrots, sliced

1. Preheat oven to 450 degrees.
2. In large plastic bag or bowl, add all ingredients.
3. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated.
4. In 13x9-in baking or roasting pan, arrange chicken (breast side up) and vegetables; discard bag.
5. Bake uncovered, basting halfway through, 45 minutes or until chicken is thoroughly cooked and vegetables are tender.

onion soup, olives, garlic, chicken, potatoes, carrots

Taken from www.food.com/recipe/oven-roasted-chicken-vegetables-421895 (may not work)