I can't take credit for this recipe... I grew up on it! I love this dish because it tastes like a million bucks, but is inexpensive to make. Plus, you can customize it. Love carrots? Add more. Rather use chicken legs? No problem. It is perfect for warming up with on a cool day, too!
1Prep first: Preheat oven to 425*. Clean/peel and chop veggies. If not using fresh chicken, dethaw. Once thawed, wash off chicken.
2Place a large sheet of aluminum foil (enough to completely cover bottom AND fold over top to seal) in a 9x13 baking dish. Carefully press the foil down in the corners and along sides. Be sure not to rip it.
3Place chicken in dish. Arrange vegetables around chicken.
Combine onion soup mix and water and mix well. (I like to use a lidded cup and shake it up!)
Fold the foil over to seal, and bake for 45 minutes to 1 hour.
Pour the mixture over the chicken and vegetables.