Rosemary-Thyme Baked Chicken & Vegetables

Campbell's Rosemary-Thyme Baked Chicken & Vegetables Recipe

This baked chicken dish has more flavor than your favorite fried chicken...and the roasted veggies and seasoned gravy round out the dish beautifully!

At a glance

Prep

15 min.

Total

1 hr. 20 min.

Serves

4

Cook: 5 min.

Bake: 1 hr.

Made With

  • Campbell's® Slow Roast Chicken Gravy

    Campbell's® Slow Roast Chicken Gravy

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What You'll Need

1/4 cup all-purpose flour
1 teaspoon dried rosemary leaves, crushed
1 teaspoon dried thyme leaves, crushed
2 pounds chicken parts
4 cups fresh vegetables (green and red peppers and carrots, cut into 1-inch pieces and onions, cut into wedges)
2 tablespoons butter, melted
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy

How to Make It

  • 1

    Stir the flour, rosemary and thyme on a plate.  Coat the chicken with the flour mixture.

  • 2

    Place the vegetables into a 2-quart shallow baking dish. Top with the chicken. Drizzle the chicken with the butter.

  • 3

    Bake at 375°F. for 1 hour or until the chicken is cooked through and the vegetables are tender.  Remove the chicken and vegetables from the baking dish and keep warm.

  • 4

    Heat the gravy and 2 tablespoons drippings in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.  Serve with the chicken and vegetables.

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Recipe Nutritional Information

Made With

Campbell's Slow Roast Chicken Gravy

calories

358

totalfat

19g

saturatedfat

7g

cholesterol

101mg

sodium

484mg

totalcarbohydrate

19g

dietaryfiber

3g

protein

28g

vitamina

128%DV

vitaminc

43%DV

calcium

5%DV

iron

13%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: If desired, you can remove the skin from the chicken before using in this recipe.
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RID#24856

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