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10 minutes
35 minutes
- 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
- Preheat the oven to 475°F, then mix all ingredients in a large bowl, excluding the chicken.
- Spread out the chicken and vegetables in a single layer on a 15x10x1-inch pan.
- Roast without a cover for 20 to 25 minutes, or until the vegetables have a slight crunch and the chicken is heated through.
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