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Oven-Roasted Chicken and Vegetables

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  • 10 min prep time
  • 35 min total time
  • 8 ingredients
  • 4 servings
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Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

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 Green Giant Select™ 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

  • 1 Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • 2 In 15x10x1-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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
20g
30%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
110mg
36%
Sodium
820mg
34%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
22%
Protein
39g
39%
% Daily Value*:
Vitamin A
240%
240%
Vitamin C
35%
35%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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