Roasted Chicken Recipe for a Cold Winter’s Night

My grandmother made roasted chicken and my mom added a tomato base. It’s now a family favorite. The recipe below serves 6.

Ingredients

• 1 package chicken thighs

• 1 large onion

• 1 can tomato soup

• 1 package baby carrots or peel and slice regular-size carrots

• Garlic seasoning

• Parsley flakes

• 4 medium-size baked potatoes, cut in fourths

Directions 

1. Wash chicken thighs

2. Dice onion

3. Place chicken thighs in large pot on stove

4. Cook on medium-high heat

5. Heat can of Campbells tomato soup in microwave until bubbling (about 1 minute and 30 seconds)

6. Wait until the liquid from the chicken boils, then mix in heated tomato soup

7. Mix in diced onions and carrots

8. Sprinkle in garlic and parsley seasoning to taste

9. Continue cooking on medium-high heat

10. Turn over chicken thighs after 45 minutes (so it doesn’t stick)

11. Cook chicken for 1 hour and 45 minutes total

12. Take chicken out and put it on the side

13. Add in cut potatoes to gravy mixture

14. Cook potatoes in gravy about a half hour or until potatoes are soft

Note: Shake pot frequently or use fork so chicken doesn’t stick to bottom

Serve and enjoy!