Herb Roasted Chicken And Vegetables - cooking recipe

Ingredients

1 can (10 3/4 oz.) cream of mushroom soup
2 tsp. Dried oregano leaves, crushed
2 Cup fresh 1 can (10) or frozen baby carrots
4 medium potatoes cut into quarters
4 bone-in chicken breast halves
1/2 tsp. Paprika
1/3 Cup water

Preparation

Mix soup, water, 1 tsp. Oregano, carrots and potatoes in shallow roasting pan. Top with chicken. Season with remaining oregano and paprika. Bake at 400 degrees for 50 minutes or until done. Stir vegetables.