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Rosemary Chicken & Roasted Vegetables

This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4 servings

Ingredients

  • 3- pound whole broiler-fryer chicken
  • 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
  • 1/2 cup orange juice

Preparation

Brush the chicken with the butter. Place the chicken and vegetables into a 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.

Roast at 375°F. for 45 minutes.

Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.

Tip: To quickly peel the onions, place them into a medium bowl. Pour boiling water over the onions to cover. Let stand for 5 minutes. Drain and slip off the skins.

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Rosemary Chicken & Roasted Vegetables recipe

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