Roasted Chicken Dinner
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 -4 lbs whole chickens
- 2 (11 1/2 ounce) cans condensed cream of chicken soup (I prefer Campbells)
- 4 ounces water
- 3 -4 white potatoes, peeled and halved
- 6 -8 carrots, peeled
- 1 medium white onion, peeled and halved
- 1⁄2 - 1 fennel bulb (halved or quartered)
-
Coating for chicken
- 2 tablespoons olive oil
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1 teaspoon Grand Marnier
- 1⁄2 teaspoon salt
directions
- Pour the cans of soup and the 1/2 Cup of water in the bottom of a large non-stick roaster.
- Put the whole, rinsed chicken in the middle of the pot.
- Mix the olive oil and spice coating and pour over the chicken.
- Add the vegetables around the sides and on the top of the chicken.
- Cover and bake in a preheated, 375 degree oven, for 1 1/2 to 2 hours until vegetables are fork tender.
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RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>