Swanson(R) Rosemary Chicken and Roasted Vegetables Recipe

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Swanson(R) Rosemary Chicken and Roasted Vegetables
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.96 Kcal (1947 kJ)
Calories from fat 66.84 Kcal
% Daily Value*
Total Fat 7.43g 11%
Cholesterol 304.68mg 102%
Sodium 380.18mg 16%
Potassium 1962.42mg 42%
Total Carbs 69.08g 23%
Sugars 19.82g 79%
Dietary Fiber 12.69g 51%
Protein 29.62g 59%
Vitamin C 72.1mg 120%
Vitamin A 4.6mg 154%
Iron 10.1mg 56%
Calcium 136.7mg 14%
Amount Per 100 g
Calories 59.56 Kcal (249 kJ)
Calories from fat 8.56 Kcal
% Daily Value*
Total Fat 0.95g 11%
Cholesterol 39.03mg 102%
Sodium 48.7mg 16%
Potassium 251.39mg 42%
Total Carbs 8.85g 23%
Sugars 2.54g 79%
Dietary Fiber 1.63g 51%
Protein 3.79g 59%
Vitamin C 9.2mg 120%
Vitamin A 0.6mg 154%
Iron 1.3mg 56%
Calcium 17.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
  • 11

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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