Thyme Chicken & Roasted Winter Vegetables

Campbell's Thyme Chicken & Roasted Winter Vegetables Recipe

This comforting roasted chicken and vegetable dish is sure to nourish your spirit and satisfy your cravings for a delicious meal.

At a glance

Prep

25 min.

Total

1 hr. 55 min.

Serves

4

Roast: 1 hr. 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

3 pounds whole boiler fryer chickens
1 tablespoon butter, melted
4 medium red potatoes, cut into quarters (about 3 1/2 cups)
4 medium carrots, cut into 1-inch pieces (about 2 cups)
3 cups medium parsnips, peeled and cut into 1-inch pieces (about 3 cups)
1 cup Brussels sprout cut in half
4 medium onions, cut in quarters
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup dry white wine

How to Make It

  • 1

    Spray a shallow roasting pan with vegetable cooking spray.

  • 2

    Remove the backbone from the chicken using poultry shears. Place the chicken flat in the pan, skin-side up.  Brush the chicken with the butter.

  • 3

    Arrange the vegetables in the pan. Sprinkle the chicken and vegetables with the thyme. Stir the broth and wine in a small bowl. Pour half the broth mixture over the chicken and vegetables.

  • 4

    Roast at 375°F. for 1 hour or until the chicken is cooked through.

  • 5

    Remove the chicken from the pan, cover and keep warm. Stir the vegetables. Add the remaining broth mixture to the pan.

  • 6

    Roast for 30 minutes or until the vegetables are tender.

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RID#25667

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