Herb Roasted Chicken & Vegetables

Herb Roasted Chicken & Vegetables


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Chicken and vegetables roast together in a creamy and savory gravy to make a dish that's easy, hearty and delicious.

Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% fat free)
  • 1/3 C. water
  • 2 tsp. dried oregano leaves, crushed
  • 4 med. potatoes (about 1 1/4 lbs.), cut into quarters
  • 2 C. fresh or frozen whole baby carrots
  • 4 bone-in chicken breast halves (about 2 lbs.)
  • 1/2 tsp. paprika

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Stir the soup, water, 1 tsp. oregano, potatoes and carrots in a roasting pan. Top with the chicken. Sprinkle with the remaining oregano and paprika. Bake at 400 degrees for 50 minutes or until the chicken is cooked through. Stir the vegetables. Serving Suggestion: Serve with a mixed green salad topped with croutons. For dessert serve grapes.

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