Herb Roasted Chicken and Vegetables

Submitted by Molly53

"Dinner's on the table in an hour! I love these convenient meals that are so easy, but make it look like you've been slaving all day. This recipe is from the back of the soup can."

 

• Ready In: 1hr
• Ingredients: 7
• Serves: 4

ingredients

• 1 (10 1/4 ounce) can cream of mushroom soup
• 1⁄3 cup water
• 1 teaspoon dried oregano, crushed
• 4 medium potatoes, cut into quarters
• 2 cups baby carrots (either fresh or frozen)
• 4 chicken breasts
• 1⁄2 teaspoon paprika

directions

1. Preheat oven to 400°F.
2. Stir soup, water, half the oregano, potatoes and carrots together in a shallow roasting pan.
3. Put chicken over vegetables; sprinkle with remaining oregano and the paprika.
4. Bake for 50 minutes or until chicken is cooked through.
5. Stir vegetables before serving.