Reviewed: Jun. 10, 2009

I substituted boneless chicken breast for the chicken, and otherwise followed the recipe as written. Next time I would add more spices as it was a little bland. Both my husband and i enjoyed it!

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ELETA

Cooking Level: Intermediate

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Reviewed: May 12, 2009

I substituted Bonless Chicken Breast for the Bone in Chicken and An Italian Dressing Packet for the Seasonings. I drizzled Sesame Oil over the Chicken and then covered that in the Dry Dressing and Extra Garlic Salt. Also added onions to the veggies. It turned out VERY yummy this way.

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Andrea

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Reviewed: Apr. 12, 2009

Great recipe even my picky 4 year old would eat. I modified by using frozen greenbeans instead of carrots. I sauted onion and garlic and added it to potatoes and greenbeans. Cooked chicken from frozen for 1hr 20 minutes as another review suggested. Definitely a recipe I will use again.

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CARBRILEY

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Reviewed: Mar. 30, 2009

This was delicious. I used the cream of chicken soup, covered it the first 45 minutes then baked another 15 uncoverd. If you find it bland it's easy to add some fresh ground pepper. Good home cooking!

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Country cook

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Reviewed: Mar. 9, 2009

wonderful recipe! I didn't have cream of mushroom soup on hand so I used cream of chicken instead. My family loved it. Nice and crisp outside yet moist inside. Will make again.

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momma5

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Reviewed: Feb. 25, 2009

very good.....I cut the veggies into smaller pieces to help them cook faster, but otherwise followed the instructions exactly. Next time I will add another cream soup to make more gravy.

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rebelmom

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

I give this recipe 4 stars with my modifications. I thought it needed garlic salt/powder and a little pepper. I also added a dash of tarragon. The chicken came out moist and delicious and it was easy to prep! Give it a try!

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SeansMommy

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

Did not care for this recipe. It was very boring and had no flavor. 50 minutes didn't seem long enough, the chicken and vegetables were not done.

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hkeever

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Reviewed: Nov. 1, 2008

I made a few modifications, and this recipe turned out fabulous! I used a whole cut up chicken, trimmed the excess fat and skin, and brushed the meat with a little olive with a crushed clove of garlic in it. I added 4 medium sized potatoes and 4 carrots cut into 1 or 1/2 inch chunks, and poured an 18 oz. can of Progresso Creamy Mushroom soup (sorry Campbell's!)over the top. Then I sprinkled liberally with salt & pepper, herbs de Provence and smoked paprika for color, and baked it for a little over an hour. The chicken was moist, the vegetables were tender, and the gravy was delicious!

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twinkleber

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Reviewed: Oct. 20, 2008

This was very good! My fiance and I both really enjoyed it. I cooked it a little longer than it said and the carrots were still not cooked, but the potatoes were. I think next time I will cut the baby carrots in half, and it will be fine. I wasn't completely sure if this was supposed to be covered or not, if it was the veggies would cook quicker, but you wouldnt get the crispy outside of the chicken. I may try covering it for part of the time.

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Emily

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Sep. 14, 2008

This was a very good easy dinner. I had everything in the house. I did modify it just a bit. I added diced onion and sliced fresh mushrooms. To the soup, I added 1 TBS of dijon mustard and 1 TBS of whorchestershire sauce. I seasoned the chicken with seasoned salt, pepper, italian season(since I didn't have oregano) and garlic powder. I was worried that the chix and vegie would not cook in 50 mins, so I cooked it about 1 hour 20mins and the chicken was over cooked and the vegies were perfect. I will probably try it with those frozen chix breast next time and cook them from frozen for the 1hr 20mins or 1hr 30mins and I am sure it will be prefect. I never like these soup things but we really liked it alot. I loved how easy it was!!!

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girlwolf

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Reviewed: Sep. 8, 2008

This was awesome! We were looking for something quick and easy and this was perfect. I didn't read any of the reviews beforehand, but did make a few minor changes on my own. I used a bag of mixed veggies (broccoli, cauliflower, carrots), cut the potatoes into small chunks and added rosemary. Had I been less lazy, I would have thrown in some onion. Overall, this is perfect for a lazy night!

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KrisLove

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

My husband and I both liked it, and it was sooo easy! I didn't change a thing besides the time to bake it. 50 minutes just didn't seem like enough time. the chicken didn't get cooked all the way thru and the potatoes weren't done either. But we'll definately be making it again, just allowing for more baking time!

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Krista :)

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Davis Junction, Illinois, USA

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Reviewed: Aug. 28, 2008

Very good and very easy. I cut the potatoes smaller than suggested, as I saw other reviewers have commented that they came out under cooked - most of them turned out perfect, with just a few a bit under done.

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Amy

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

After TWO hours in the oven, the potatoes were finally soft enough to eat. I made several changes to the recipe, after reading the other reviews. I used 1/2 c. water with chicken bouillion, added a couple stalks of chopped celery, onion powder, garlic powder and omitted the recommended herbs. I sprinkled all with freshly ground pepper and sea salt, and sprinkled a bit of paprika on top of the chicken. I checked the vegetables at 1/2 hour...hard as a rock. After 1 hour, it was just starting to heat up. At 1 1/2 hours, I knew the end was in sight, and after two hours, dinner was served. Unfortunately, I had an engagement. Husband loved it, even though he ate by himself.

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Valery S.

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Reviewed: Jun. 3, 2008

I saw this recipe and figured I'd give it a shot. Figuring some had mentioned that it was a bit bland I thought I'd spice it up a bit and make some substitutions. I substituted the cream of mushroom for cream of chicken. While preparing the chicken I had the potatoes cut into wedges sitting in a bowl of salt water. I cleaned the chicken halfs and took off the skin. I seasoned the chicken pieces with garlic powder and Adobo. Instead of paprika I sprinkled Goya - Sazon (con cilantro) seasoning on the potatoes and chicken. I also added broccolli to the dish. Halfway through cooking I took the dish out and mixed everything around a bit, making sure that there was sauce covering all the vegetables. Then when done, I removed the chicken pieces, tossed the vegetables around again, replaced the chicken pieces bone side up this time and let it cook for another 10 mins. These substitutions made it taste great and was delicious. I made some garlic bread to eat with this and everyone raved about it.

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aytzam

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Reviewed: May 12, 2008

Really Really easy and really good... we'll be making this again, so easy to use in a pinch

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ETAINL

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Reviewed: Apr. 17, 2008

This was a quick and easy recipe.. however the potatoes were a little bland.. the carrots were delicious along with the chicken.. it needs something added to it.. just haven't figured out what yet!

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Meghan

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Reviewed: Mar. 25, 2008

Pros: Easy, Quick, Great way to clean out your fridge. Cons: bland and boring. Needs a kick. We need to find it!

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Ashley

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Reviewed: Dec. 31, 2007

This is a GREAT recipe!! It was SOO easy to make too. We will definitely be making this dish again. The chicken was so moist and flavorful. We didn't much care for the potatoes though. Next time we make omit or attempt mashed potatoes out of them. Great recipe! Thanks

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dragonfly570

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Herb Roasted Chicken and Vegetables

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