Campbell’s oven sauce helps you make an easy dinner on a busy weeknight. Roasted chicken and roasted baby balsamic baby carrots is an easy recipe that the whole family will love.

Easy Dinner - Roasted Chicken and Vegetables

Roasted Chicken and Vegetable is an easy dinner recipe that is perfect for a busy weeknight.
Course Dinner
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 308kcal
Author Kat Jeter & Melinda Caldwell


  • 1 lb Chicken breasts , boneless, skinless
  • 1 pouch Campbell’s® Classic Roasted Chicken Oven Sauce
  • 14 oz Frozen pearl onions
  • 1 lb Baby carrots
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Olive oil
  • 1/8 tsp Salt


  • Pre-heat oven to 400°F

Roasted Chicken

  • Place chicken breasts in 9" x 13" casserole dish.
  • Add pearl onions to casserole dish.
  • Pour Campbell’s® Classic Roasted Chicken Oven Sauce over chicken and onions.
  • Bake for 45 minutes.
  • Let stand for 5 minutes.
  • Serve chicken over rice .
  • Stir onions and sauce and serve over chicken.

Balsamic Roasted Baby Carrots

  • Wash baby carrots.
  • Place in large bowl and toss with balsamic vinegar and olive oil.
  • Place sheet of parchment paper on baking sheet.
  • Line baby carrots up on baking sheet and sprinkle with salt.
  • Bake in oven for 30 minutes.


Calories: 308kcal | Carbohydrates: 25g | Protein: 23g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 78mg | Sodium: 1589mg | Potassium: 448mg | Fiber: 5g | Sugar: 16g | Vitamin A: 15750IU | Vitamin C: 8.3mg | Calcium: 50mg | Iron: 2mg