Oven Roasted Italian Chicken

Pat Duran


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

★★★★★ 3 votes
3 to 5
15 Min
1 Hr 10 Min


skinless, boneless chicken breasts
2 c
baby carrots
5 medium
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


1Preheat 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.
2Dip 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.
3Cover and bake for 1 hour. Check for doneness. and then bake uncovered for 15 minutes more.

About Oven Roasted Italian Chicken

Course/Dish: Chicken, Other Sauces, Roasts
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom