Swanson® Rosemary Chicken and Roasted Vegetables

Swanson® Rosemary Chicken and Roasted Vegetables

21

"Carrots, celery, onions and potatoes roast alongside herbed chicken moistened with Swanson® Chicken Stock and orange juice to create this flavor-infused one-dish supper."

Ingredients

1 h 30 m {{adjustedServings}} servings 1174 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1174 kcal
  • 59%
  • Fat:
  • 81.5 g
  • 125%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 47.1 g
  • 94%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
  2. Roast at 375 degrees 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.

Footnotes

  • To quickly peel the onions, place them in 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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Reviews

21
  1. 27 Ratings

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This was just perfect! Of course tweaking is in order when you don't have everything to a T. I used whole onions and quartered them. Both Red and White potatoes. Fresh carrots, peeled and c...

Very easy to prepare. The orange juice/chicken stock mixture gave the chicken a unique flavor, very good. The chicken and vegetables both came out tender and delicious. Will make this one aga...

Instead of Rosemary, I used Thyme, Green onion and Parsley for herbs. This made for a perfect Sunday dinner. I will make this again and again.