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Classic Roasted Chicken and Vegetables

An image of prepared Classic Roasted Chicken and Vegetables made with red potatoes, carrots, chicken and Campbell's® Classic Roasted Chicken Cooking Sauce
  • prep time: 10 min
  • total time: 40 min
  • serves: 5 people
  • calories: 343 1 serving

Is it possible to have roasted chicken and gravy without roasting a whole chicken?  Yes!  Using a pouch of roasted chicken cooking sauce - all you need is fresh skinless boneless chicken and veggies and a baking sheet (or slow cooker or multi-cooker or skillet - it works with them all).  No need to deglaze or season or thicken, the sauce is done for you and it's delicious.  The fact that it works with really any cooking method is great, since you can decide whichever one works for you that day. Try that with a whole chicken!

Ingredients

  • 2 large red potato, unpeeled, cut into 1-inch pieces (about 2 cups)
  • 4 medium carrot, peeled and cut into 1-inch pieces (about 2 cups)
  • 1 large red onion, thickly sliced (about 1 cup)
  • 1 tablespoon olive oil
  • 1 1/4 pounds boneless, skinless chicken breast or thighs
  • 1 pouch (12 ounces) Campbell's® Classic Roasted Chicken Cooking Sauce

Instructions

  • Tips

    • To make in a skillet, omit the potatoes.  Heat the olive oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned. Reduce the heat to medium.  Add the carrots and onion and cook for 10 minutes or until tender-crisp.  Stir in the sauce and heat to a boil.  Reduce the heat to low.  Cook until the chicken is done.
    • To make in a slow cooker, omit the oil.  Layer the vegetables and chicken in a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done and the vegetables are tender.
    • To make in a multi-cooker, omit the oil.  Layer the vegetables and chicken in a 6-quart multi-cooker.  Pour in the sauce.  Do not stir.  Pressure cook on High pressure, setting the timer for 10 minutes.  When done, press Cancel and quick release the pressure.

  • Step 1

    Heat the oven to 450°F.  Arrange the vegetables on a rimmed baking sheet.  Drizzle with the oil and toss to coat.

  • Step 2

    Roast for 10 minutes.  Push the vegetables to one side of the baking sheet and place the chicken on the other side.  Pour the sauce over the chicken and vegetables.

  • Step 3

    Roast for 15 minutes or until the chicken is done.  Remove from the oven and let stand for 5 minutes.  Stir before serving.

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Calories 343
Total Fat 8 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 78 mg
Sodium 891 mg
Total Carb 37 g
Dietary Fiber 4 g
Sugar 9 g
Protein 31 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 12 %DV
Potassium 24 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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