Roasted Chicken Dinner

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 -4 lbs whole chickens
• 2 (11 1/2 ounce) cans condensed cream of chicken soup (i prefer campbells)
• 4 ounces water
• 3 -4 potatoes, peeled and halved
• 6 -8 carrots, peeled
• 1 medium onion, peeled and halved
• 1/2-1 fennel bulb (halved or quartered)
• 2 tablespoons olive oil
• 1/2 teaspoon fennel seed
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• 1 teaspoon grand marnier
• 1/2 teaspoon salt

Recipe

• 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.