Cooking Directions

• 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.

Ingredients

• 1.25 pounds boneless, skinless chicken thigh or breasts
• 2 tablespoons olive oil
• 8 ounces baby red potatoes, cut in quarters (about 1 1/2 cups)
• 2 plum tomato, cut into 8 wedges each
• 2 shallot, cut into 8 pieces each
• 1 lemon
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.25 cup water
• 0.5 teaspoon dried oregano leaves, crushed
• 0.25 cup crumbled feta cheese (optional)
• 0.25 cup pimento-stuffed olives, sliced (optional)