Swanson(R) Rosemary Chicken and Roasted Vegetables |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Carrots, celery, onions and potatoes roast alongside herbed chicken moistened with Swanson® Chicken Stock and orange juice to create this flavor-infused one-dish supper. Ingredients:
1 (3 pound) whole broiler-fryer chicken |
1 tablespoon butter, melted |
4 medium red potatoes, quartered |
2 cups fresh or frozen whole baby carrots |
2 stalks celery, cut into 2-inch pieces |
12 small white onions, peeled |
1 1/2 teaspoons chopped fresh rosemary leaves |
1 cup swanson® chicken stock |
1/2 cup orange juice |
Directions:
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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