Roasted Chicken & Vegetables with Thyme
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!
Ingredients
1.75 cups Chicken Stock
1 teaspoon dried thyme, crushed
1 large red onion, cut into wedges
2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)
1 large green pepper, cut into wide strips
3 plum tomato, cut into quarters
2 cups mushroomscut in half (about 6 ounces)
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups hot mashed potatoes
1 teaspoon dried thyme, crushed
1 large red onion, cut into wedges
2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)
1 large green pepper, cut into wide strips
3 plum tomato, cut into quarters
2 cups mushroomscut in half (about 6 ounces)
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups hot mashed potatoes
Instructions
Heat the oven to 450°F.
Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.
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.
Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.
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.
Roasted Chicken & Vegetables with Thyme
Print
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!
Ingredients
1.75 cups Chicken Stock1 teaspoon dried thyme, crushed1 large red onion, cut into wedges2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)1 large green pepper, cut into wide strips3 plum tomato, cut into quarters2 cups mushroomscut in half (about 6 ounces)1 pound skinless, boneless chicken breast halves, cut into cubes2 cups hot mashed potatoes
Instructions
Heat the oven to 450°F.Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.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.
Recommended
Vegetarian Taco Salad
No meat? No problem! This colorful, zesty vegetarian taco salad is not only rich in nutrients, but delicious as well!
Best Lasagna in the World
Looking for a meal with that great homemade taste and won't break the bank? Well try this excellent and authentic lasagna recipe that's sure to be a hit at any table!
Beef Stew in Red Wine Sauce
Add a touch of elegance to the classic beef stew recipe with a dash of red wine that makes for a deep-flavored and robust sauce.
Holiday Fruit Cake
Embody the holiday spirit with this timeless classic. The only fruit cake recipe you're sure to love!
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!