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Swanson® Rosemary Chicken and Roasted Vegetables

Swanson® Rosemary Chicken and Roasted Vegetables

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Campbell's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 4 servings



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


  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.
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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 cut in half. Dry Rosemary. 2 cups of chix broth (I like extra). I also rubbed the chix in olive oil and not butter. Pretty much all the same just doubled the recipe. FULL OF FLAVOR! It just woke up our tastebuds! My picky 20 year old demanded to make it again and even ate leftovers (he never does that!) My hubby took it to work and everyone said he's lucky he's married to a chef! AWESOME RECIPE!

AJ Lombardi

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 again for sure.

Monica Wunderlich

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.