Oven-Roasted Chicken and Vegetables

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 4
 

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 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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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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
440
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
820mg
820%;
Total Carbohydrate
27g
27%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
240%;
Vitamin C
35%;
Calcium
8%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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