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

About 2 1/2 hours before serving. Preheat oven to 375 degrees. Remove giblets and neck from inside chicken (save for soup). Rinse chicken with water and drain well. Sprinkle chicken with paprika. Pull neck skin under back - lift wings and fold under back to secure neck skin. Tie legs and tail together. Place chicken in 6 to 7 quart Dutch oven or roasting pan. Pour on undiluted soup. Cover and bake 45 minutes. Place remaining ingredients except parsley in Dutch oven around chicken. Cover and bake 1 hour longer until chicken and vegetables are fork tender. May baste occasionally. Remove cover - cut string and remove. Bake another 15 minutes until chicken is golden brown. Baste occasionally. To serve - sprinkle with parsley and serve in Dutch oven.