Directions

1. In a large resealable plastic bag combine carrots, onion and steak sauce. Season chicken with salt and pepper to taste. Add chicken to plastic bag; seal and shake to coat. Refrigerate at least 1 hour.
2. Preheat oven to 375°F. Line a large shallow baking pan with foil. Remove chicken and vegetables from marinade; discard marinade. Spread into prepared pan. Top chicken mixture with jalapeños. Sprinkle with salad seasoning; dot with butter.
3. Cover and bake 30 minutes. Remove baking pan from oven. Add potatoes; toss to combine. Cover and bake 30 minutes more or until chicken is no longer pink (165°F) and vegetables are tender. Serve warm.