Chicken and Roasted Vegetables Dinner

Name: Chicken and Roasted Vegetables Dinner
Yield: 1
Ingredients: 1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups); 2 cups ready-to-eat baby-cut carrots; 1 cup frozen small whole onions (from 1-lb bag), thawed; 6 boneless skinless chicken thighs (1 1/4 lb); 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 jar (12 oz) chicken gravy; 1 1/2 cups frozen sweet peas, thawed

Chicken and Roasted Vegetables Dinner was pinched from <a href="http://www.pillsbury.com/recipes/chicken-and-roasted-vegetables-dinner/d8a8915c-9950-421a-84cd-9244b69744fc" target="_blank">www.pillsbury.com.</a>

"Assemble an easy meat-and-vegetable slow-cooked casserole in the morning, and forget about it until dinnertime...."

INGREDIENTS

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1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)

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2 cups ready-to-eat baby-cut carrots

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1 cup frozen small whole onions (from 1-lb bag), thawed

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6 boneless skinless chicken thighs (1 1/4 lb)

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1/2 teaspoon salt

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1/8 teaspoon pepper

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1 jar (12 oz) chicken gravy

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1 1/2 cups frozen sweet peas, thawed

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