Recipe - Dinner

Herb Roasted Chicken and Vegetables

14 pieces chicken tenderloins, cut up
1 large red onion, cut into wedges
1 large green pepper, cut into wide strips
1 can (14oz) stewed tomatoes
1 pkg mushrooms
1 can (14 1/2 oz) swanson chicken broth
1 tsp dried thyme
Hot garlic mashed potatoes


In a roasting pan, combine chicken, vegetables, broth and thyme. Cook at 450 degrees for 30 minutes or until internal juices of chicken run clear, stirring once during cooking. Serve over potatoes.