4 lg. chicken breasts, skinned (or not!)
6 carrots, peeled & quartered lengthwise
4 med. potatoes, peeled & quartered lengthwise
1 cup Italian salad dressing
salt and pepper
granulated garlic powder
1 tsp. Italian herbs (oregano, basil, thyme, rosemary), optional

Preheat oven to 325°F.

Cut vegetables and arrange in a 11x13-inch pan with chicken. Coat all pieces well with Italian dressing and season to taste with a light sprinkling of salt, pepper and granulated garlic and herbs.

Bake chicken for 45 minutes, uncovered, or until a thermometer reads 154°F on a breast piece (around 175°F for a leg). Baste with pan juice.

Cover with foil and leave for 10 minutes before serving.

Note: You can make this in advance, the night before by tossing it all, including the salad dressing in a Ziploc bag in the refrigerator. Turn it occasionally to coat.

This can also be prepared in an aluminum foil packets on the grill.

Submitted by: CM