Ingredients
1 envelope onion soup mix1/2 teaspoon garlic powder1/4 cup olive oil4 boneless skinless chicken breast halves (4 ounces each)4 medium potatoes, cut into chunks4 medium carrots, cut into 1/4-inch slices
Preparation
In a small bowl, combine the soup mix, garlic powder and oil. Spoon half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Spoon the remaining marinade into another large resealable plastic bag; add potatoes and carrots. Seal bag and turn to coat.
Arrange chicken and vegetables in an ungreased 11x7-in. baking dish. Cover and bake at 425° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 170° and vegetables are tender.
