Preheat oven to 350º. Wash chicken and giblets, remove any excess fat from chicken.
In a 6 quart Dutch oven, combine giblets, carrot, onion, bay leaf, and diced tomatoes. Cook over medium heat 5 minutes, stirring occasionally.
In a small bowl, combine salt, rosemary and pepper. Sprinkle inside and outside of chicken with seasoned mixture. Tie chicken legs together with twine, Place chicken, breast side up, on top of sautéed vegetables. Pour in 1 can of chicken broth. Roast chicken, uncovered, 1-3/4 hour, basting every 15 min. with pan liquid.
Remove chicken to warm serving plate. Discard bay leaf. Skim fat from drippings. Make sauce; Turn pan drippings, vegetables and 1 can of chicken broth into blender or food processor; blend until smooth.
To Serve: remove twine from chicken legs. Pour ½ of the sauce over chicken: sprinkle with chopped parsley. Serve remaining sauce with chicken.