Oven-roasted chicken and vegetables

Name: Oven-roasted chicken and vegetables
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; 1 cup frozen bell pepper and onion stir-fry (from 1-lb bag); 1 cup grape tomatoes; 3 tablespoons olive or vegetable oil; ½ teaspoon seasoned salt; 1 deli rotisserie chicken (2 lb, cut into pieces)

Couverts4

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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
▢ 1 cup frozen bell pepper and onion stir-fry from 1-lb bag
▢ 1 cup grape tomatoes
▢ 3 tablespoons olive or vegetable oil
▢ ½ teaspoon seasoned salt
▢ 1 deli rotisserie chicken 2 lb, cut into pieces

Instructions

Heat oven to 425°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.

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Course; One Pot Dinner