Ingredients
1 pack of boneless chicken
1 small bag of baby carrots OR three chopped medium carrots
4 medium potatoes
1 yellow onion
1 16oz. Bottle of Italian dressing
(Clean eating version calls for 1 cup of vinegar (balsamic or Apple cider are my favorites), 1 1/4 cup Extra Virgin Olive Oil, 2 tablespoons of Parmesan cheese, 2 garlic cloves minced, 1/4 cup minced onions, 2 tablespoons minced oregano, 1 tablespoon minced parsley, 1 teaspoon minced basil, a pinch of sugar, and salt and pepper to taste)
Things you will need
A large bowl
Casserole dish
Plastic wrap
preheat at 400 degrees
Directions
In a large bowl, place your chicken in the bowl and cover with 1/2 of your Italian dressing. Make sure every piece of of chicken is covered in dressing. Marinate for 8 hours.
In a greased casserole dish, lay your chicken at the bottom and place your carrots and potatoes on top so the juices have time to soak into the chicken.
Cover the potatoes and carrots in remaining Italian dressing.
Cut the onion into sections leaving the root on and place on top of the carrots and potatoes.
Place in oven and let bake for 30 minutes
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