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 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
Preparation
Heat oven to 475°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.
