Oven-roasted chicken and vegetables
Ingrediënten
- 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 frozen whole green beans
- 1 cup frozen bell pepper and onion stir-fry from 1-lb bag
- 1 cup grape tomatoes
- 3 tablespoons olive or vegetable oil
- ½ teaspoon seasoned salt
- 1 deli rotisserie chicken 2 lb, cut into pieces
Instructies
- Heat oven to 425°F.
- In large bowl, toss all ingredients except chicken.
- In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
- Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.
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