4 servings, 2 chicken thighs and 1/4 vegetables ea
1 pound potatoes, cubed1 onion, cut into wedges 1 green bell pepper, cut into 2-inch squares 8 chicken thighs, skinned 1/2 teaspoon pepper 1 1/4 cups fat-free French dressing
1. Layer potatoes, onion and bell pepper in a 9- x 13-inch baking dish. Top with chicken; sprinkle with pepper. Pour dressing over the chicken and vegetables. Cover with aluminum foil and refrigerate at least 1 hour. 2. Preheat oven to 350 degrees F. 3. Bake dinner 60-90 minutes or until chicken is done and potatoes are tender.