Cut carrots diagonally in half, then cut thicker half of each carrot lengthwise in half; place in large bowl. Add potatoes and 2 Tbsp. dressing; toss to coat. Spread vegetables onto half of parchment-covered rimmed baking sheet.
Toss chicken with remaining dressing; place, skin sides up, on baking sheet with vegetables.
Bake 45 to 50 min. or until chicken is done (165ºF), turning vegetables after 30 min. Transfer chicken and vegetables to platter; top vegetables with cheese.
Prepare using chicken thighs or drumsticks.
Not only is this simple, yet classic, meal low in both calories and sodium, but as a bonus it's also rich in vitamin A from the colorful carrots.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.