Oven-Roasted Chicken and Vegetables (Cooking for Two)

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

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  • prep time 10 min
  • total time 35 min
  • ingredients 8
  • servings 2
 

Ingredients

1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
cup frozen potato wedges with skins
1/2
cup Green Giant™ frozen whole green beans
1/2
cup frozen bell pepper and onion stir-fry
1/2
cup grape tomatoes
1 1/2
tablespoons olive or vegetable oil
1/4
teaspoon seasoned salt
2 1/2
cups deli rotisserie chicken, cut into pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • 2 In 13x9-inch pan, arrange chicken and vegetables in single layer.
  • 3 Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
  • 1 Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • 2 In 13x9-inch pan, arrange chicken and vegetables in single layer.
  • 3 Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

EXPERT TIPS

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Expert Tips

Rotisserie chickens are often available in flavors. Choose any flavor for this recipe, or use an unseasoned chicken if you like.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
150mg
150%;
Sodium
1110mg
1110%;
Total Carbohydrate
15g
15%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
51g
51%
;
% Daily Value*:
Vitamin A
220%;
Vitamin C
10%;
Calcium
6%;
Iron
15%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.