Rosemary Chicken & Roasted Vegetables

Rosemary Chicken & Roasted Vegetables
Campbell's Kitchen
4 servings
preparation
15
minutes
cooking
75
minutes

Ingredients

1 whole broiler-fryer chicken (about 3 pounds)
1
tablespoon
butter, melted
4 medium red potatoes, cut into quarters
2
cups
fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock (Regular or Unsalted)
1/2
cup
orange juice

Directions

  1. Brush the chicken with the butter. Place the chicken and vegetables into a 17 x 11-inch roasting pan. Season with the rosemary. Stir the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
  2. Roast at 375°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.

 

Nutritional Information

  • Per Serving
What does this mean? See Nutrition 101.