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Preheat oven to 425°F. Place chicken and vegetables in large bowl. Add marinade; toss to coat well.
Arrange chicken and vegetables in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
Roast 30 minutes. Turn chicken and stir vegetables. Roast 15 minutes longer or until chicken is cooked through and vegetables are tender.