Rosemary Chicken & Roasted Vegetables

Photo by Campbell's Kitchen
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  • Makes 4 servings
  • Hands-On Time
  • Total Time


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


  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.