Recipe by 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."
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1 (3 pound)
whole broiler-fryer chicken
red potatoes, quartered
fresh or frozen whole baby carrots
celery, cut into 2-inch pieces
white onions, peeled
1 1/2 teaspoons
chopped fresh rosemary leaves
Swanson® Chicken Stock
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!
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!
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.
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.
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!!!!
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.
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!
Super easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Rosemary Chicken and Roasted Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 733
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