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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.