Roasted Chicken & Vegetables with Thyme

In just about 45 minutes, you can serve this mouthwatering roasted chicken and vegetable dish that tastes like you've been cooking all day - don't tell them how easy it was to prepare - it will be our secret!


1.75 cups Chicken Stock
1 teaspoon dried thyme, crushed
1 large red onion, cut into wedges
2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)
1 large green pepper, cut into wide strips
3 plum tomato, cut into quarters
2 cups mushroomscut in half (about 6 ounces)
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups hot mashed potatoes


Heat the oven to 450°F.
Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.
Roast for 30 minutes or until the chicken is cooked through and the vegetables are tender, stirring once halfway through roasting.  Serve the chicken mixture over the potatoes.