Roasted Chicken & Vegetables with Thyme

Campbell's Roasted Chicken & Vegetables with Thyme Recipe

In just about 45 minutes, you can serve this mouthwatering roasted chicken and vegetable dish that tastes like you've been cooking all day - don't tell them how easy it was to prepare - it will be our secret!

At a glance


15 min.


45 min.



Servings: about 1 1/2 cups each

Roast: 30 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 3/4 cups Swanson® Chicken Stock
1 teaspoon dried thyme, crushed
1 large red onion, cut into wedges
2 large carrots, cut into 1-inch pieces (about 1 1/2 cups)
1 large green pepper, cut into wide strips
3 plum tomatoes, cut into quarters
2 cups mushrooms cut in half (about 6 ounces)
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups hot mashed potatoes

How to Make It

  • 1

    Heat the oven to 450°F.

  • 2

    Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.

  • 3

    Roast for 30 minutes or until the chicken is cooked through and the vegetables are tender, stirring once halfway through roasting.  Serve the chicken mixture over the potatoes.

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