Campbells Country Herbed Chicken Vegetables Recipes
EMILY'S HERB ROASTED CHICKEN AND VEGETABLES
Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
- Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
- Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
- Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
- Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 42.4 g, Cholesterol 96.2 mg, Fat 24.1 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 5.8 g, Sodium 587.8 mg, Sugar 6 g
COUNTRY STYLE CHICKEN AND VEGETABLES
Absolutely delicious!!! My family wolfed it down in record time. Perfect for Sunday dinners, versatile and very easy to make. Would do just fine with lamb , beef or a whole chicken. Will definitely make again and again!
Provided by byZula
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
- In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
- In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
- Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
- Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
- Remove the chicken and vegetables to a serving dish, keep warm.
- Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
- Pour pan juices over chicken and vegetables and serve.
Nutrition Facts : Calories 247.7, Fat 9.8, SaturatedFat 1.4, Sodium 641.4, Carbohydrate 35.8, Fiber 5.6, Sugar 4.8, Protein 6.2
HERB ROASTED CHICKEN AND VEGETABLES
Chicken and vegetables roast together in a creamy gravy for a dish that's easy, hearty and delicious.
Provided by Allrecipes Member
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
- Top with chicken. Sprinkle with remaining oregano and paprika.
- Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
Nutrition Facts : Calories 639 calories, Carbohydrate 48.9 g, Cholesterol 147.1 mg, Fat 24.9 g, Fiber 8.3 g, Protein 52.4 g, SaturatedFat 7 g, Sodium 742.2 mg, Sugar 5.5 g
CAMPBELL'S COUNTRY HERBED CHICKEN & VEGETABLES
Make and share this Campbell's Country Herbed Chicken & Vegetables recipe from Food.com.
Provided by RecipeNut
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium skillet over medium-high heat, heat oil.
- Add chicken and cook until browned, stirring often.
- Set chicken aside.
- Pour off fat.
- ADD soup, milk and vegetables.
- Heat to a boil.
- Return chicken to pan.
- Reduce heat to low.
- Cover and cook over low heat 10 min.
- or until vegetables are tender.
Nutrition Facts : Calories 373.7, Fat 17.4, SaturatedFat 4.6, Cholesterol 91.9, Sodium 854.4, Carbohydrate 17.8, Fiber 3.4, Sugar 2.8, Protein 35
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