Roasted vegetables and chicken

1 lb boneless, skinless chicken breasts, cut into 1” pieces

10 red potatoes, washed and cut into eighths 

1 large zucchini, cut into 1” cubes

1 large yellow squash, cut into 1” cubes

1 large sweet yellow onion, cut into quarters 

2 cups Italian dressing

Preheat oven to 475*

Cover large sheet pan in foil, spray with nonstick spray

Marinate chicken in 1 cup dressing in a separate bowl, set aside

Marinate zucchini, squash, and onion in 1/2 cup dressing in separate larger bowl, set aside 

Toss potatoes in 1/2 cup dressing and place on prepared sheet pan

Cook potatoes for 10 minutes.

Remove pan from oven, add chicken and vegetables to the pan with the potatoes and toss, try to keep everything a single layer

Cook for 10 minutes, then toss again, cook for 5-10 more minutes