Set the oven to 375°F. Season the chicken as desired. Drizzle a 13x9x2-inch baking dish with the oil. Arrange the chicken, potatoes, tomatoes and shallots in the baking dish.Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lemon. Stir the soup, water, lemon juice, lemon zest and oregano in a medium bowl. Pour the soup mixture over the chicken and vegetables.Roast for 30 minutes or until the chicken is cooked through and the potatoes are tender and browned. Sprinkle with the cheese and olives and drizzle with additional lemon juice, if desired.
1.25 pounds boneless, skinless chicken thigh or breasts2 tablespoons olive oil8 ounces baby red potatoes, cut in quarters (about 1 1/2 cups)2 plum tomato, cut into 8 wedges each2 shallot, cut into 8 pieces each1 lemon1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup water0.5 teaspoon dried oregano leaves, crushed0.25 cup crumbled feta cheese (optional)0.25 cup pimento-stuffed olives, sliced (optional)
These easy-to-make cheesesteaks are served...
Canned chicken makes these sandwiches easy...
Garlic-and-lemon seasoned chicken in a cre...
Busy day? Here's a tasty twist on one of...