Ingredients
1/4 cup lemon juice1/4 cup Caesar vinaigrette4 bone-in chicken thighs (about 1-1/2 pounds)3 medium red potatoes (about 1-1/4 pounds), each cut into 8 wedges1/2 pound medium carrots, cut into 1-1/2-inch pieces1 teaspoon garlic salt1/2 teaspoon dill weed1/4 teaspoon pepper
Preparation
For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight.
Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and the seasonings; arrange around chicken.
Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.
