Oven-Roasted Chicken and Vegetables Recipe - BettyCrocker.com

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