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Thyme Chicken & Roasted Winter Vegetables

Thyme Chicken & Roasted Winter Vegetables

4.67
(3)

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

serves 4 people

Ingredients

cost per recipe: $8.84

The price is determined by the national average.

  • 3

     pounds whole boiler fryer chicken

  • 1

    tablespoon butter, melted

  • 4

     medium red potato, cut into quarters (about 3 1/2 cups)

  • 4

     medium carrot, cut into 1-inch pieces (about 2 cups)

  • 3

     medium parsnip, peeled and cut into 1-inch pieces (about 3 cups)

  • 1

    cup Brussels sprouts cut in half

  • 4

     medium onion, 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

view nutrition info

How to Make It

Step 1

Spray a shallow roasting pan with vegetable cooking spray.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

Roast for 30 minutes or until the vegetables are tender.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(3)
  • Patricia C.

    July 14, 2017

    pc

    This is my favorite fall chicken recipe. Thank you Campbell's!!!

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  • Ed E.

    July 15, 2007

    Thyme Chicken & Roasted Winter Vegetables

    I used fresh rosemary sprigs under the chicken and also split the breast to put one in there too. Also some seasoned salt and paprika. I would recommend covering the chicken for the whole hour, then testing the veggies for doneness as well as the chicken. Once everything's done, put in the oven for another 5-10 minutes uncovered to crisp up. Turned out dry following their directions, but these have always worked for me before.

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  • vonaric

    October 30, 2005

    Thyme Chicken & Roasted Winter Vegetables

    Made it for company and everyone went back for seconds. Instead of using a whole chicken, I substituted chicken thighs and drum sticks.

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