Roasted Chicken Dinner

• 3 -4 lbs whole chickens
• 2 (11 1/2 ounce) cans condensed cream of chicken soup (I prefer Campbells)
• 4 ounces water
• 3 -4 white potatoes, peeled and halved
• 6 -8 carrots, peeled
• 1 medium white onion, peeled and halved
• 12-1 fennel bulb (halved or quartered)
• 2 tablespoons olive oil
• 12 teaspoon fennel seed
• 12 teaspoon rosemary
• 12 teaspoon thyme
• 1 teaspoon Grand Marnier
• 12 teaspoon salt

1. Pour the cans of soup and the 1/2 Cup of water in the bottom of a large non-stick roaster.
2. Put the whole, rinsed chicken in the middle of the pot.
3. Mix the olive oil and spice coating and pour over the chicken.
4. Add the vegetables around the sides and on the top of the chicken.
5. Cover and bake in a preheated, 375 degree oven, for 1 1/2 to 2 hours until vegetables are fork tender.

condensed cream, water, carrots, white onion, fennel, olive oil, fennel seed, rosemary, thyme, grand marnier, salt

Taken from www.food.com/recipe/roasted-chicken-dinner-218165 (may not work)