We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    50
  • Print
    0

Oven-Roasted Chicken and Vegetables

 2 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
  • Save
    0
  • Pinterest
    50
  • Print
    0

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

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

Directions

  • 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
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
820mg
34%
Total Carbohydrate
27g
9%
Dietary Fiber
6g
22%
Sugars
6g
Protein
39g
% 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.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close