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.
Ingredients
3 pounds broiler-fryer whole chicken
1 tablespoon butter, melted
4 medium red potato, 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 onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
1 tablespoon butter, melted
4 medium red potato, 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 onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
Instructions
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.
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.
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.
Rosemary Chicken & Roasted Vegetables
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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.
Instructions
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.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.
Ingredients
3 pounds broiler-fryer whole chicken1 tablespoon butter, melted4 medium red potato, cut into quarters2 cups fresh or frozen whole baby carrots2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)12 small white onion, peeled1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed1 cup Swanson® Chicken Stock0.5 cup orange juice
