Recipe: Skillet Roasted Chicken and Vegetables

I found this recipe on the back of a Swanson’s chicken broth carton, but I adapted it for the ingredients I had on hand. I should have taken photos, but I don’t normally blog about cooking, so I didn’t. Also, I don’t like to handle half-cooked chicken, so I use an extra pan than the original recipe called for. (US measurements)


1 tsp VegeBase

1 cup water

2 cups sugar snap peas or green beans (prepared to cook)

2 medium size sweet potatoes (peeled and cut into 2 inch chunks)

1 1/2 lb chicken (I used boneless, skinless thighs)

1/4 tsp dried thyme

salt to taste

1 tbsp fresh sweet marjoram

1 1/2 tbsp fresh sweet oregano

2 tbsp canola oil

1 tbsp olive oil


Heat the water to boiling and add the VegeBase. Turn off the heat. In a large skillet, heat the canola oil. When hot, add the chicken and turn heat to medium high. Brown the chicken on both sides. In a pan, heat the olive oil. When hot, add the broth, sweet potatoes, peas or green beans, thyme, marjoram, oregano, and salt. Heat to boiling and cook, stirring often, for five minutes. Add the vegetables to the chicken. Turn heat to low and cover with a tight-fitting lid. Cook 15 minutes or until done (chicken reaches an internal temperature of 160 degrees F).

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1 Comment

  1. Recipe: Skillet Roasted Chicken and Vegetables « Lizbeth's Garden | Organic Rapeseed Oil

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