OVEN-ROASTED CHICKEN AND VEGETABLES

Oven-Roasted Chicken and Vegetables image

Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 cups frozen potato wedges with skins (from 24-oz bag)
1 cup frozen whole green beans (from 14-oz bag)
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 cup grape tomatoes
3 tablespoons olive or vegetable oil
1/2 teaspoon seasoned salt
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into pieces

Steps:

Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

Nutrition Facts : Calories 440, Carbohydrate 27 g, Cholesterol 110 mg, Fat 1, Fiber 6 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 0 g