Oven-Roasted Chicken and Vegetables

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cups ready-to-eat baby-cut carrots, cut in half lengthwise

cups frozen potato wedges with skins (from 24-oz bag)

cup frozen whole green beans (from 14-oz bag)

cup frozen bell pepper and onion stir-fry (from 1-lb bag)

cup grape tomatoes

tablespoons olive or vegetable oil

1/2

teaspoon seasoned salt

deli rotisserie chicken (2 to 2 1/2 lb), cut into pieces

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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.

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

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Nutrition Information

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;

*Percent Daily Values are based on a 2,000 calorie diet.