Herb Roasted Chicken & Vegetables

• 1 (10 3/4 ounce) can cream of mushroom soup
• 13 cup water
• 1 teaspoon crushed dried oregano
• 4 medium potatoes, quartered
• 2 cups fresh baby carrots or 2 cups frozen baby carrots
• 4 chicken breast halves or 4 skinless chicken thighs
• 12 teaspoon paprika
• 1 teaspoon crushed dried oregano

1. Mix the first 5 ingredients together in 9x13 pan.
2. Lay chicken on top.
3. Sprinkle chicken with last two ingredients.
4. Bake at 400 degrees for 50 minutes or until chicken is done.
5. Stir and serve (or cover and refrigerate).

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

Taken from www.food.com/recipe/herb-roasted-chicken-vegetables-199511 (may not work)