Swanson® Rosemary Chicken and Roasted Vegetables Recipe - Allrecipes.com
Swanson(R) Rosemary Chicken and Roasted Vegetables Recipe
  • READY IN hrs

Swanson® Rosemary Chicken and Roasted Vegetables

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
Kitchen-Friendly View

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 More Reviews

Most Helpful Positive Review
Nov 09, 2009

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!

 
Most Helpful Critical Review
Jan 05, 2010

My husband and I didn't care much for this at all. It was certainly juicy, but lacked seasoning. I followed this recipe exactly rather than tampering with it. It needs tampering!

 

27 Ratings

Feb 20, 2009

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.

 
Jun 22, 2009

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.

 
Nov 16, 2009

This is the best roasted chicken ever! My family and friends love it and so do I. The only thing I've changed is the basting process. I check it about every 15 mins. and either baste or add more oj and broth. This chicken is so juicy, tender, and flavorful. You've got to give it a try!!!!

 
Feb 16, 2010

Ok so I changed it a little... usually I use recipes to give me a base (cooking time, etc.) and then I do my own thing once I get started. Put half a lime, half a lemon, an entire head of garlic cut in half, one small onion cut in half into the chicken (inside). Then I rubbed the chicken with a good amount of olive oil (probably 2 Tbsp in all... use your judgement), 0.5 Tbsp sea salt, 0.5 Tbsp pepper, 1 tsp rotisserie chicken spice rub (at store), with about 1/2 cup Swanson chicken broth over the chicken & into the roasting pan. Also in the roasting pan I put a few cloves of garlic & a squirt of the lemon & lime that I put into the chicken. Roasted it using the exact time this recipe called for and it could not have been better!! So juicy & delicious. Will use this roasting time & temp every time I roast a chicken.

 
Oct 08, 2009

This was one of the best chickens my family has had. It was perfect. It did take 2.5 hours to cook, but my oven is kind of funky so that may be why. Thanks so much for the delicious recipe!

 
Jan 20, 2009

Super easy and delicious!

 

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Nutrition

  • Calories
  • 1174 kcal
  • 59%
  • Carbohydrates
  • 63.1 g
  • 20%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 81.5 g
  • 125%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 47.1 g
  • 94%
  • Sodium
  • 362 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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