Chicken with Carrots and Parsnips

• 1/4 cup plus 2 Tbsp. Kraft Italian Zesty Lime Dressing, divided
• 1-1/2 lb. (675 g) chicken drumsticks and thighs
• 2 carrots (1/2 lb./225 g), cut diagonally into 1/4-inch-thick slices
• 2 parsnips (1/2 lb./225 g), cut diagonally into 1/4-inch-thick slices

1. Preheat oven to 450 degrees F.
2. Pour 1/4 cup dressing over chicken in resealable plastic bag.
3. Turn to evenly coat chicken with dressing.
4. Refrigerate 30 min.
5. to marinate.
6. Remove chicken from marinade; discard bag and marinade.
7. Place chicken in centre of large rimmed baking pan.
8. Toss carrots and parsnips with remaining dressing; place around chicken.
9. Bake 25 to 30 min.
10. or until chicken is done (165 degrees F) and vegetables are tender.

italian zesty, chicken, carrots, parsnips

Taken from www.kraftrecipes.com/recipes/chicken-carrots-parsnips-173763.aspx (may not work)