CHICKEN WITH CARROTS AND PARSNIPS

Chicken with Carrots and Parsnips image

A 30-minute marinade in a citrusy vinaigrette gives chicken drumsticks and thighs delicious flavor.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1/4 cup plus 2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing, divided
1-1/2 lb. chicken drumsticks and wings
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

Steps:

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.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 140 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g