Family-Style Roasted Chicken Bake

• 4 large carrots with tops, peeled
• 1 lb. (450 g) new potatoes, halved King Sooper's 5 lb For $1.88 thru 02/09
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 4 small bone-in chicken breasts (1-1/2 lb./675 g)
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Heat oven to 400 degrees F.
2. Cut tops off carrots, leaving 1/2-inch-long stem at top of each.
3. Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half.
4. Place in large bowl.
5. Add potatoes and 2 Tbsp.
6. dressing; toss to coat.
7. Spread onto half of parchment-covered rimmed baking sheet.
8. Toss chicken with remaining dressing; place, skin-sides up, on baking sheet with vegetables.
9. Bake 45 to 50 min.
10. or until chicken is done (170 degrees F), turning vegetables after 30 min.
11. Transfer chicken and vegetables to platter; top vegetables with cheese.

carrots, new potatoes, olive oil, chicken, cheese

Taken from www.kraftrecipes.com/recipes/family-style-roasted-chicken-bake-143431.aspx (may not work)