Ingredients

The following ingredients have 4 Servings
  • 1 (3 to 3 1/2-lb.) frying chicken, quartered
  • 1/2 cup purchased balsamic vinaigrette salad dressing
  • 4 small red potatoes, quartered
  • 1 small onion, cut into 1/2-inch wedges
  • 4 Frozen Corn-on-the-Cob (from 6 half-ear pkg.)
  • 2 small zucchini, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons purchased balsamic vinaigrette salad dressing

Instruction

  • Place chicken in large resealable food storage plastic bag or glass baking dish. Pour 1/2 cup salad dressing over chicken; seal bag or cover dish. Refrigerate 8 hours or overnight to marinate, turning once or twice.
  • Heat oven to 400°F. Remove chicken from marinade; discard marinade. Arrange chicken at one end in ungreased 15x10x1-inch baking pan. Place potatoes, onion and corn at other end in pan.
  • Bake at 400°F. for 20 minutes. Add zucchini and bell pepper. Sprinkle vegetables with salt and pepper. Bake an additional 30 to 40 minutes or until chicken is fork-tender and juices run clear, stirring vegetables once during baking time. Before serving, drizzle chicken and vegetables with 3 tablespoons dressing.