Citrus Herb Roasted Chicken With Creamy Root Vegetables Recipe

Name: Citrus Herb Roasted Chicken With Creamy Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can cream of chicken soup; 10.5 ounces water; 1/8 red pepper flake; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried oregano; 5 carrots, peeled and cut 1/2 inch thick; 4 red potatoes, cut in 1/4; 4 yukon gold potatoes, cut in 1/4; 1 onion, cut in 1/8 wedges; 2 bone-in with skin chicken breasts; 2 with skin chicken legs; 2 bone-in with skin chicken thighs; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon dried thhyme; 1 lemon, cut in 1/4; 4 sprigs fresh rosemary

Servings: persons

1 can cream of chicken soup
10.5 ounces water
1/8 red pepper flake
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
5 carrots, peeled and cut 1/2 inch thick
4 red potatoes, cut in 1/4
4 yukon gold potatoes, cut in 1/4
1 onion, cut in 1/8 wedges
2 bone-in with skin chicken breasts
2 with skin chicken legs
2 bone-in with skin chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thhyme
1 lemon, cut in 1/4
4 sprigs fresh rosemary

1
Preheat oven to 375 degrees F.
2
In a large bowl combine cream of chicken soup, water, red pepper flake, salt, pepper, thyme, rosemary, oregano, vegetables and onion.
3
Toss to coat evenly and pour into greased 9 x 13 baking dish.
4
Season chicken with salt, pepper and thyme and lay on top of vegetables.
5
Sprinkle dish with lemon juice, nestle lemon wedges around chicken and lay rosemary sprigs around vegetables.
6
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.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 can cream of chicken soup, 10.5 ounces water, 1/8 red pepper flake, 1/4 teaspoon salt, and more.

Yes, Citrus Herb Roasted Chicken With Creamy Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Citrus Herb Roasted Chicken With Creamy Root Vegetables

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