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Herb Roasted Chicken & Vegetables Recipe

Photo by: Taste of Home

The subtle seasonings in this recipe let the garden-fresh goodness of colorful carrots, peppers and tomatoes really shine through. Savory broth keeps the chicken moist and tender while enhancing the wholesome flavor of the vegetables.—Taste of Home Cooking School

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4 Servings
Prep: 20 min. Cook: 30 min.

Ingredients

1 pound Tyson® Fresh Whole Chicken, cut up
1 large red onion, cut into wedges
2 large carrots, cut into chunks
1 large green pepper, cut into wide strips
3 plum tomatoes, quartered
2 cups halved fresh mushrooms
1 can Swanson® Chicken Broth or Natural Goodness™ Chicken Broth
1 teaspoon dried thyme
Hot garlic mashed potatoes

Directions

In a roasting pan, combine chicken, vegetables, broth and thyme. Cook at 450° for 30 minutes or until internal juices of chicken run clear, stirring once during cooking. Serve over potatoes. Yield: 4 servings.

Preparation Tips: Basting meats with broth during roasting adds savory flavor while helping keep the meat moist and tender. Simmering everyday foods like potatoes, rice, pasta and vegetables in broth instead of water is an easy way to add flavor to otherwise plain side dishes. Broth is also an excellent way to enliven dry leftovers. Just moisten leftover meats, casseroles or side dishes with broth before reheating.

Herb Roasted Chicken & Vegetables published in Taste of Home Cooking School Collection Fall 2002, p37

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