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–+ servings

Oven-roasted chicken and vegetables

Couverts4
Deel op Facebook Print Recipe

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