Oven-Roasted Chicken and Vegetables

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

  • 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
  • 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.
  • 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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