Herb Roasted Chicken & Vegetables
This wonderful dish has it all. Chicken and vegetables roast together in a creamy sauce to make a dish that's easy, hearty and delicious. Chicken recipes are sometimes just what the doctor ordered.
Serving Suggestion: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
Easy Substitution: Substitute white wine for the water.
Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
Preparation Time15 min
Cooking Time50 min
- 1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
- 1/3 cup water
- 2 teaspoons dried oregano leaves, crushed
- 4 medium potatoes (about 1 1/4 pounds), cut in quarters
- 2 cups fresh or frozen baby-cut carrots
- 4 bone-in chicken breast halves (about 2 pounds)
- 1/2 teaspoon paprika
Stir the soup, water, 1 teaspoon oregano, potatoes and carrots in a roasting pan.
Top with the chicken. Sprinkle with the remaining oregano and paprika.
Roast at 400 degrees F. for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.