Roasted Chicken and Vegetables

Campbell's Roasted Chicken and Vegetables Recipe

This one-pan, roasted dish has it all...chicken, potatoes, carrots and a flavorful gravy!

At a glance


15 min.


1 hr. 30 min.



Roast: 1 hr. 15 min.

Made With

  • Campbell’s® Chicken Gravy

    Campbell’s® Chicken Gravy

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

3 pounds broiler-fryer whole chickens, cut up
6 medium carrots, peeled and cut into 1/2-inch slices (about 2 cups)
4 medium potatoes (about 1 pound), each cut into 8 wedges
1 medium onion, cut into 1/2-inch wedges
1 teaspoon dried thyme, crushed
2 cans (10 1/2 ounces each ) Campbell’s® Chicken Gravy

How to Make It

  • 1

    Place the chicken, carrots, potatoes and onion in 17 x 11-inch roasting pan and sprinkle with the thyme.

  • 2

    Roast at 375°F. for 1 hour. Stir the vegetables.

  • 3

    Pour the gravy over the vegetables. Roast for 15 minutes or until the chicken is cooked through and the vegetables are tender. Stir the vegetables and gravy and serve with the chicken.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes