Herb Roasted Chicken and Vegetables

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

1. Preheat oven to 400F.
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.

cream of mushroom soup, water, oregano, potatoes, baby carrots, chicken breasts, paprika

Taken from www.food.com/recipe/herb-roasted-chicken-and-vegetables-308568 (may not work)