Dutch Oven Chicken and Potatoes

Boneless, skinless chicken breasts (about 6 - 8)

10 medium potatoes, quartered

2 onions, quartered

1 pound carrots, cut (or use the pre-packaged baby carrots)

1 (16 oz.) bottle fat free Italian salad dressing

Cut each chicken breast into two pieces. Put all ingredients into 12" dutch oven. Place 12 briquettes on top of the dutch oven, and 12 underneath. Cook for about one hour.