1-1/2 lbs. all-purpose potatoes, cut into 1 –inch chunks
4 shallots, cut in half
2 zucchini, cut in half lengthwise and sliced
¼ cup shredded parmesan cheese
Pour 1/2 cup Dressing over chicken in large bag; turning chicken to coat. Marinate in refrigerator breast side down 30 minutes up to 3 hours. Remove chicken, discard marinade.
Preheat oven to 375°F and place chicken in shallow roasting pan with potatoes and onions. Roast 50 minutes or until chicken is fully cooked and potatoes are tender.
Meanwhile, heat ¼ cup dressing in large skillet over medium-high heat and cook zucchini, turning occasionally, 5 minutes or until starting to soften. Sprinkle with cheese and cover. Cook 2 minutes or until cheese is melted and zucchini is golden brown.