OVEN ROASTED ITALIAN CHICKEN

Oven Roasted Italian Chicken image

Provided by Pat Duran

Categories Roasts

Time 1h25m

Number Of Ingredients 10

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5 skinless, boneless chicken breasts
2 c baby carrots
5 medium potatoes, scrubbed and cut in 3 pieces, skins on or off
3 Tbsp italian seasoning
1 tsp dill weed
1 tsp seasoned salt
1/4 tsp lemon pepper
10 oz can cream of chicken soup or other you like
1/3 c chicken broth
1/2 c bisquick baking mix

Steps:

1. Preheat oven to 350^. Coat roasting pan with non-stick vegetable spray. Set aside. Combine cream of chicken soup and broth,whisking to blend. Set aside. Combine Italian seasoning,dill, salt and pepper in a small bowl. Rinse and pat dry chicken pieces.
2. Dip one side of chicken in the soup mixture then in the Bisquick and place in the roasting pan- dipped side up..repeat with remaining chicken pieces. Arrange carrots and potatoes around and between chicken pieces. Sprinkle all with the seasoning mixture. Add 1/3 more broth and any remaining Bisquick to the soup mixture and Pour around the sides of the roaster pan but not on the food.
3. Cover and bake for 1 hour. Check for doneness. and then bake uncovered for 15 minutes more.