Rosemary Chicken & Roasted Vegetables

The herbs & veggies in this roast chicken recipe infuse flavour & moisture, while also providing an perfect side dish.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 3 lb (1.36 kg) whole broiler fryer chicken
  • 1 tbsp (15 mL) butter or margarine, melted
  • 4 medium red potatoes, cut into 1” cubes
  • 2 cups (500 mL) baby carrots, halved diagonally
  • 2 stalks celery, cut into 1” (2.5 cm) chunks
  • 12 small white  pearl onions, peeled
  • 1 cup (250 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1/2 cup (125 mL) orange juice
  • 1 1/2 tsp (8 mL) chopped, fresh rosemary leaves
  • 2 cloves garlic, minced


  1. Brush chicken with butter. Place chicken and vegetables in roasting pan. Mix broth, orange juice, rosemary and garlic and pour half of broth mixture over all.
  2. Roast at 375°F (190°C) for 1 hour. Baste occasionally with broth/juice mixture.
  3. Stir vegetables. Add remaining broth mixture to pan.
  4. Roast for further 30 minutes or until chicken is done (internal thigh temperature reaches 165°F/74°C) and vegetables are tender. Place chicken and vegetables onto serving platter. Skim fat drippings from liquid in pan and serve broth mixture with chicken and vegetables.

Recipe tips

To quickly peel pearl onions, pour boiling water over onions and let stand 5 minutes. Then slip off skins.

Ratings & Reviews

  • linda d.

    March 29, 2013

    Rating by linda

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Amount Per Serving
Calories 640
Fat 30 g
Saturated Fat 10 g
Cholesterol 155 mg
Sodium 350 mg
Carbohydrate 43 g
Dietary Fibre 5 g
Protein 49 g
Calcium 6 %DV
  • Three servings of vegetables
  • Source of fibre
  • Excellent source of protein

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