Rosemary Chicken & Roasted Vegetables

Campbell's Rosemary Chicken & Roasted Vegetables Recipe

This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.

At a glance

Prep

15 min.

Total

1 hr. 30 min.

Serves

4

Roast: 1 hr. 15 min.

Made With

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 whole broiler-fryer chicken (about 3 pounds)
1 tablespoon butter, melted
4 medium red potatoes, cut into quarters
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock (Regular or Unsalted)
1/2 cup orange juice

How to Make It

  • 1

    Brush the chicken with the butter. Place the chicken and vegetables into a 17 x 11-inch roasting pan. Season with the rosemary. Stir the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.

  • 2

    Roast at 375°F. for 45 minutes. 

  • 3

    Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.

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Recipe Nutritional Information

Made With

Swanson Chicken Stock Swanson Unsalted Chicken Stock

calories

488 489

totalfat

21g 22g

saturatedfat

7g 7g

cholesterol

125mg 125mg

sodium

326mg 230mg

totalcarbohydrate

32g 32g

dietaryfiber

5g 5g

protein

41g 41g

vitamina

222%DV 222%DV

vitaminc

24%DV 24%DV

calcium

8%DV 8%DV

iron

16%DV 15%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Helper: To quickly peel the onions, place them into a medium bowl.  Pour boiling water over the onions to cover.  Let stand for 5 minutes.  Drain and slip off the skins.
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