Herb Roasted Chicken and Vegetables

Herb Roasted Chicken and Vegetables

Campbell's Kitchen 0

"Chicken and vegetables roast together in a creamy gravy for a dish that's easy, hearty and delicious."

Ingredients 1 h {{adjustedServings}} servings

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Original recipe yields 4 servings


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  1. Mix soup, water, 1 teaspoon oregano, potatoes and carrots in shallow roasting pan.
  2. Top with chicken. Sprinkle with remaining oregano and paprika.
  3. Bake at 400 degrees F 50 minutes or until chicken is done. Stir vegetables.
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  • TIP
  • Serve with a mixed green salad topped with Pepperidge Farm(R) croutons. For dessert serve grapes.
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Reviews 32

  1. 40 Ratings


I saw this recipe and figured I'd give it a shot. Figuring some had mentioned that it was a bit bland I thought I'd spice it up a bit and make some substitutions. I substituted the cream of mushroom for cream of chicken. While preparing the chicken I had the potatoes cut into wedges sitting in a bowl of salt water. I cleaned the chicken halfs and took off the skin. I seasoned the chicken pieces with garlic powder and Adobo. Instead of paprika I sprinkled Goya - Sazon (con cilantro) seasoning on the potatoes and chicken. I also added broccolli to the dish. Halfway through cooking I took the dish out and mixed everything around a bit, making sure that there was sauce covering all the vegetables. Then when done, I removed the chicken pieces, tossed the vegetables around again, replaced the chicken pieces bone side up this time and let it cook for another 10 mins. These substitutions made it taste great and was delicious. I made some garlic bread to eat with this and everyone raved about it.


I made a few modifications, and this recipe turned out fabulous! I used a whole cut up chicken, trimmed the excess fat and skin, and brushed the meat with a little olive with a crushed clove of garlic in it. I added 4 medium sized potatoes and 4 carrots cut into 1 or 1/2 inch chunks, and poured an 18 oz. can of Progresso Creamy Mushroom soup (sorry Campbell's!)over the top. Then I sprinkled liberally with salt & pepper, herbs de Provence and smoked paprika for color, and baked it for a little over an hour. The chicken was moist, the vegetables were tender, and the gravy was delicious!


This was a very good easy dinner. I had everything in the house. I did modify it just a bit. I added diced onion and sliced fresh mushrooms. To the soup, I added 1 TBS of dijon mustard and 1 TBS of whorchestershire sauce. I seasoned the chicken with seasoned salt, pepper, italian season(since I didn't have oregano) and garlic powder. I was worried that the chix and vegie would not cook in 50 mins, so I cooked it about 1 hour 20mins and the chicken was over cooked and the vegies were perfect. I will probably try it with those frozen chix breast next time and cook them from frozen for the 1hr 20mins or 1hr 30mins and I am sure it will be prefect. I never like these soup things but we really liked it alot. I loved how easy it was!!!