Crispy Chicken and Parmesan Vegetables
- 1 pound new red potatoes, halved
- 4 chicken leg quarters, skin removed
- 1 pkg Shake-n-Bake
- 2 cups (1 1/2 inch) red pepper strips
- 1/4 cup ranch dressing
- 1/4 cup parmesan cheese
Preheat oven to 375 degrees F. Place potatoes in large microwavable dish. Cover with vented plastic wrap, microwave on high for 7 minutes. Coat chicken with seasoning. Place in half of foil lined 9x13 inch pan. Add peppers, dressing and parmesan cheese to potatoes, toss to coat. Place in pan next to chicken and bake 40 minutes or until chicken is cooked through and potatoes are tender.
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