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Oven-Roasted Chicken and Vegetables

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By Betty Crocker Kitchens
Updated Nov 26, 2009
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Oven-roasting enhances the natural flavors and color of vegetables. They pair perfectly with chicken.

Oven-Roasted Chicken and Vegetables

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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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

Instructions

  • Step 
    1
    Heat oven to 475°F. In large bowl, toss all ingredients except chicken.
  • Step 
    2
    In 15x10x1-inch pan, arrange chicken and vegetables in single layer.
  • Step 
    3
    Roast uncovered 20 to 25 minutes or until vegetables are crisp-tender and chicken is hot.

Nutrition

440 Calories
20g Total Fat
39g Protein
27g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
820mg
34%
Potassium
1130mg
32%
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.

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