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.
1.75 cups Chicken Stock1 teaspoon dried thyme, crushed1 large red onion, cut into wedges2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)1 large green pepper, cut into wide strips3 plum tomato, cut into quarters2 cups mushroomscut in half (about 6 ounces)1 pound skinless, boneless chicken breast halves, cut into cubes2 cups hot mashed potatoes
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