Herb Roasted Chicken & Vegetables

Name: Herb Roasted Chicken & Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fresh or frozen whole baby carrots; 4 bone-in chicken breast halves; 305 grams can Campbells® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium); 2 teaspoons dried oregano leaves, crushed; 1 teaspoons paprika; 4 mediums potatoes, cut into quarters (about 1 1/4 lb.); 79 milliliters water

Herb Roasted Chicken & Vegetables is a gluten free and dairy free recipe with 4 servings. This main course has 325 calories, 34g of protein, and 5g of fat per serving. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have water, chicken breast halves, paprika, and a few other ingredients on hand, you can make it. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir the soup, water, 1 tsp. of the oregano, potatoes and carrots in a roasting pan. Top with the chicken.

Ingredients you will need

Potato

Carrot

Whole Chicken

Oregano

Water

Soup

Equipment you will use

Roasting Pan

Sprinkle with the remaining oregano and paprika.

Ingredients you will need

Oregano

Paprika

Serve with a mixed green salad topped with Pepperidge Farm croutons. For dessert serve grapes. Campbell's Kitchen Tip: Consider substituting white wine for the water and you can create a simply elegant dish perfect for company.

Ingredients you will need

White Wine