Rosemary Chicken

Rosemary Chicken

This hearty one-dish chicken and veggie meal smells as good as it tastes! You’ll love the aroma of roasted chicken and savory herbs wafting from your oven.


  • 1 Whole Chicken, about 3 pounds
  • 1 Tablespoon Butter
  • 2 Cups Potatoes, peeled and cubed
  • 1 Cup Baby Carrots
  • 2 Stalks Celery, cut into chunks
  • 1 Small Onion, chopped
  • 1 1/2 Teaspoons Fresh Rosemary, finely chopped
  • 1 Cup Chicken Broth
  • 1 Clove Garlic, minced
  • 1 Orange, juiced
  • 1 Cup Frozen Petite Peas
  • 1 Cup Mushrooms, sliced


1. Preheat oven to 375°F.

2. Rub chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth, garlic and orange juice; pour half of broth mixture over all.

3. Roast for 1 hour. Stir vegetables. Add remaining broth mixture, mushrooms and peas to pan. Roast another 20 minutes or until internal temperature reaches 180 degrees.

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