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
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Ingredients
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1
can cream of chicken soup
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10.5 ounces
water
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1/8
red pepper flake
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1/4 teaspoon
salt
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1/8 teaspoon
pepper
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1 teaspoon
dried thyme
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1/2 teaspoon
dried rosemary
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1/2 teaspoon
dried oregano
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5
carrots, peeled and cut 1/2 inch thick
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4
red potatoes, cut in 1/4
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4
yukon gold potatoes, cut in 1/4
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1
onion, cut in 1/8 wedges
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2
bone-in with skin chicken breasts
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2
with skin chicken legs
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2
bone-in with skin chicken thighs
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1 teaspoon
salt
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1/2 teaspoon
pepper
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1 teaspoon
dried thhyme
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1
lemon, cut in 1/4
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4 sprigs
fresh rosemary
Directions
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Preheat oven to 375 degrees F.
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In a large bowl combine cream of chicken soup, water, red pepper flake, salt, pepper, thyme, rosemary, oregano, vegetables and onion.
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Toss to coat evenly and pour into greased 9 x 13 baking dish.
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Season chicken with salt, pepper and thyme and lay on top of vegetables.
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Sprinkle dish with lemon juice, nestle lemon wedges around chicken and lay rosemary sprigs around vegetables.
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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.
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