Oven-Roasted Chicken and Vegetables

Oven-Roasted Chicken and Vegetables

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

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Rotisserie chickens are often available in flavors. Choose any flavor for this recipe, or use an unseasoned chicken if you like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 110mg;
  • Sodium 820mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 6g,
    • Sugars 6g),
  • Protein 39g;
Percent Daily Value*:
    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.