4-5 lb. roasting chicken
1 tsp. paprika
10 1/2 oz. can cream of chicken soup
9 sm. potatoes
6 med. carrots (cut in 1" pieces)
1 lb. sm. white onions (about 12)
1 1/2 tsp. salt
2 tbsp. chopped parsley for garnish

Remove neck and giblets from chicken. Rinse and drain chicken well.

Sprinkle chicken with paprika. Fold wings under bird. Place chicken and giblets in 7 quart pot or covered roasting pan. Pour on undiluted cream of chicken soup. Cover and bake 35 minutes. Place remaining ingredients except parsley in liquid around chicken in roasting pan and bake about 1 hour longer or until chicken and vegetables are fork tender.

Basting vegetables occasionally with pan sauce. Remove cover and bake until chicken is light golden brown, about 10-15 minutes, basting occasionally. Sprinkle chicken with parsley.