Roasted Chicken Dinner

Name: Roasted Chicken Dinner
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.