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oven roasted italian chicken

(3 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a simple and delicious recipe- I make this often for Sunday dinner.

(3 ratings)
yield 3 to 5
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For oven roasted italian chicken

  • 5
    skinless, boneless chicken breasts
  • 2 c
    baby carrots
  • 5 md
    potatoes, scrubbed and cut in 3 pieces, skins on or off
  • 3 Tbsp
    italian seasoning
  • 1 tsp
    dill weed
  • 1 tsp
    seasoned salt
  • 1/4 tsp
    lemon pepper
  • 10 oz
    can cream of chicken soup or other you like
  • 1/3 c
    chicken broth
  • 1/2 c
    bisquick baking mix

How To Make oven roasted italian chicken

  • 1
    Preheat oven to 350^. Coat roasting pan with non-stick vegetable spray. Set aside. Combine cream of chicken soup and broth,whisking to blend. Set aside. Combine Italian seasoning,dill, salt and pepper in a small bowl. Rinse and pat dry chicken pieces.
  • 2
    Dip one side of chicken in the soup mixture then in the Bisquick and place in the roasting pan- dipped side up..repeat with remaining chicken pieces. Arrange carrots and potatoes around and between chicken pieces. Sprinkle all with the seasoning mixture. Add 1/3 more broth and any remaining Bisquick to the soup mixture and Pour around the sides of the roaster pan but not on the food.
  • 3
    Cover and bake for 1 hour. Check for doneness. and then bake uncovered for 15 minutes more.
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