Italian Chicken Bake

This recipe goes along with the tin foil dinners because it uses up the rest of the ingredients, and vice versa, depending on which meal you make first.

- Potatoes (Any kind. I'm going to use left over russets from the foil dinners)
- Carrots (baby carrots or cut up whole carrots.)
- Package of chicken drumsticks
- Packet of dry italian dressing mix
- 1 stick of butter melted (I only use about 1/2 to 3/4 of a stick. Just enough to make it not dry.)

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken down the center of the pan. Add vegetables around the edges of the dish. Sprinkle with italian dressing mix and pour butter over top. Bake foil covered for one and a half to two hours, or until chicken is done and veggies are tender.