Ingredients
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
cup frozen potato wedges with skins
1/2
cup frozen whole green beans
1/2
cup frozen bell pepper and onion stir-fry
1/2
cup grape tomatoes
1 1/2
tablespoons olive or vegetable oil
1/4
teaspoon seasoned salt
2 1/2
cups deli rotisserie chicken, cut into pieces
Preparation
Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
In 13x9-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.
