How many servings does this recipe make?

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

What ingredients do I need for Herb Roasted Chicken And Vegetables?

You need 7 ingredients. The key ingredients include: 1 can (10 3/4 oz.) cream of mushroom soup, 2 tsp. Dried oregano leaves, crushed, 2 Cup fresh 1 can (10) or frozen baby carrots, 4 medium potatoes cut into quarters, and more.

Is Herb Roasted Chicken And Vegetables suitable as meat & poultry?

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

How do I store leftover Herb Roasted Chicken And Vegetables?

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

Herb Roasted Chicken And Vegetables Recipe

Name: Herb Roasted Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10 3/4 oz.) cream of mushroom soup; 2 tsp. Dried oregano leaves, crushed; 2 Cup fresh 1 can (10) or frozen baby carrots; 4 medium potatoes cut into quarters; 4 bone-in chicken breast halves; 1/2 tsp. Paprika; 1/3 Cup water

Try this homemade Herb Roasted Chicken And Vegetables recipe the whole family will love. Made with cream of mushroom soup, oregano, potatoes and chicken…

This Herb Roasted Chicken And Vegetables relies on simple, everyday ingredients such as paprika and water. It comes together quickly and makes 4 servings, at about 306 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 can (10 3/4 oz.) cream of mushroom soup
2 tsp. Dried oregano leaves, crushed
2 Cup fresh 1 can (10) or frozen baby carrots
4 medium potatoes cut into quarters
4 bone-in chicken breast halves
1/2 tsp. Paprika
1/3 Cup water

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Quick Info

Servings
4 servings
Calories
306 kcal
Category
Meat & Poultry

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