Photo: Lily Banse
Swanson® Rosemary Chicken and Roasted Vegetables
9 ingredients
15 min + 1 hr 15 min
4 servings
openrecipes
"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. "
Estimated Nutrition (whole recipe, rough)
569
Calories
39g
Protein
16g
Fat
70g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 pound) whole broiler-fryer chicken
- 1 tablespoon butter, melted
- 4 medium red potatoes, quartered
- 2 cups fresh or frozen whole baby carrots
- 2 stalks celery, cut into 2-inch pieces
- 12 small white onions, peeled
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 cup Swanson® Chicken Stock
- 1/2 cup orange juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes