Cut the tomatoes into quarters. Peel the potatoes and cut them into quarters as well. Coat a roasting pan with a thin layer of olive oil and spread the rosemary sprigs evenly on it. Then season the chicken pieces with salt and pepper and place them in the mold. Spread the tomatoes, potatoes and garlic cloves evenly between the meat. Add a little soup and roast in the oven at 180 to 200 degrees until the surface of the meat is browned. Turn the meat again and again to the other side and also pour soup again and again.
For the marinade, stir together orange juice, honey and rosemary. Just before the end of the roasting time, brush the meat with the marinade.
If there is marinade left over, use it along with the soup to pour on.
Arrange chicken in honey-orange glaze with vegetables on plates, garnish with the rosemary.