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Author Notes: In the fall and winter times roasted chicken paired with a medley of vegetables can usually never go wrong. Being a fan of creamy foods I found a way to incorporate that element in this dish and it is delish! —JennT1981
- 1 can cream of chicken soup
- 10.5 ounces water
- 1/8 red pepper flake
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 5 carrots, peeled and cut 1/2 inch thick
- 4 red potatoes, cut in 1/4
- 4 yukon gold potatoes, cut in 1/4
- 1 onion, cut in 1/8 wedges
- 2 bone-in with skin chicken breasts
- 2 with skin chicken legs
- 2 bone-in with skin chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thhyme
- 1 lemon, cut in 1/4
- 4 sprigs fresh rosemary
- Preheat oven to 375 degrees F.
- In a large bowl combine cream of chicken soup, water, red pepper flake, salt, pepper, thyme, rosemary, oregano, vegetables and onion.
- Toss to coat evenly and pour into greased 9 x 13 baking dish.
- Season chicken with salt, pepper and thyme and lay on top of vegetables.
- Sprinkle dish with lemon juice, nestle lemon wedges around chicken and lay rosemary sprigs around vegetables.
- Bake for 20 minutes, then increase heat to 400 degrees F. and cook another 30 minutes, until chicken is golden crisp and vegetables are tender. Temperature should reach 180 degrees.
- This recipe was entered in the contest for Your Best Roast Chicken