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Swanson(R) Rosemary Chicken and Roasted Vegetables
Recipe by:
Campbell's Kitchen
Carrots, celery, onions and potatoes roast alongside herbed chicken moistened with Swanson(R) Chicken Stock and orange juice to create this flavor-infused one-dish supper.
Ready in 1 hour 30 mins
Ingredients
Serves: 4
- 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(R) Chicken Stock
- 1/2 cup orange juice
Preparation method
Prep: 15 mins | Cook: 1 hour 15 mins1.
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.
To quickly peel the onions, place them in a medium bowl. Pour boiling water over the onions to cover. Let stand for 5 minutes. Drain and slip off the skins.
Provided by: Campbell's Kitchen
Last updated:
Apr 12 2013
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