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

  • Swanson® Unsalted Chicken Stock

    Swanson® Unsalted Chicken Stock

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What You'll Need

3 pounds broiler-fryer whole chickens
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 or Swanson® Unsalted Chicken Stock
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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  • 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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