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Source: Campbell's Recipes
Tagged With: 4 servings
Rosemary-Thyme Baked Chicken & Vegetables
This baked chicken dish has more flavor than your favorite fried chicken...and the roasted veggies and seasoned gravy round out the dish beautifully!
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Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 65 minutes
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1/4 cup all-purpose flour
1 teaspoon dried rosemary leaves, crushed
1 teaspoon dried thyme leaves, crushed
2 pounds chicken parts
4 cups fresh vegetables (green and red peppers and carrots, cut into 1-inch pieces and onions, cut into wedges)
2 tablespoons butter, melted
1 jar (12 ounces) Campbell's® Slow Roast Chicken Gravy




Stir the flour, rosemary and thyme on a plate.  Coat the chicken with the flour mixture.
Place the vegetables into a 2-quart shallow baking dish. Top with the chicken. Drizzle the chicken with the butter.
Bake at 375°F. for 1 hour or until the chicken is cooked through and the vegetables are tender.  Remove the chicken and vegetables from the baking dish and keep warm.
Heat the gravy and 2 tablespoons drippings in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling.  Serve with the chicken and vegetables.

Ingredient Note: If desired, you can remove the skin from the chicken before using in this recipe.


Notes:
Nutritional Values per Serving using Campbell's Slow Roast Chicken Gravy: Calories 358, Total Fat 19g, Saturated Fat 7g, Cholesterol 101mg, Sodium 484mg, Total Carbohydrate 19g, Dietary Fiber 3g, Protein 28g, Vitamin A 128%DV, Vitamin C 43%DV, Calcium 5%DV, Iron 13%DV

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