1 package of Veggie Dipalicious
Chicken Leg Quarters (one per person)
1 Ear of Corn per person (split in half)
1 Medium Onion, chopped
1 Stick of Butter
1 Medium Potato per person, diced
Your choice of vegetables (carrots, broccoli, cauliflower, peas, green beans, asparagus, etc)
Salt & Pepper
Directions:
1. Add potatoes to the bottom of a covered dish.
2. Add half of the chopped onion, spreading the pieces out across the top.
3. Place about half the carrots (veggies) around the dish.
4. Using half of the Veggie Dipalicous, sprinkle it on top of the ingredients.
5. Next, fit the chicken in by moving it around to make it as flat as possible on top.
6. Add salt and pepper as needed around the top.
7. Fit the corn in around the chicken.
8. Add the rest of the onions.
9. Fit the carrots around where they will fit (in open areas that you can slide or push them into and in crevices).
10. Add small "pats" of butter all around the top making sure to have at least one pat of butter on each piece of corn.
11. Finally, sprinkle the remaining Veggie Dipalicious around the top of the dish.
12. Cover the dish and bake at 375 degrees for 1 hour and 45 minutes.
13. Remove from oven and allow dish to cool before serving.