2 carrots (1/2 lb.), peeled, cut diagonally into 1/4-inch-thick slices
2 parsnips (1/2 lb.), peeled, cut diagonally into 1/4-inch-thick slices
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Let's Make It
Heat oven to 450ºF.
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate, turning after 15 min.
Remove chicken from marinade; discard marinade. Place chicken in center of large rimmed baking sheet sprayed with cooking spray. Toss vegetables with remaining dressing; place around chicken.
Bake 25 to 30 min. or until chicken is done (165ºF) and vegetables are tender.
Marinate chicken overnight, or before you leave for work in the morning, so that it’s ready to cook when you get home.
Pour 1/4 cup dressing over chicken in large resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Keeping it Safe
The best way to thaw frozen chicken is in the refrigerator. Never thaw chicken or other meats at room temperature on the countertop, since that would provide an ideal temperature for bacterial growth. When thawing chicken in the refrigerator, place on a plate on the bottom shelf to prevent any raw juices from dripping onto other foods or refrigerator surfaces. For quicker thawing, place chicken in a large resealable freezer-weight plastic bag, then seal bag and submerge in cold water. Let stand until thawed, changing the water every 30 min.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 3g
* 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.