Rosemary Chicken and Roasted Vegetables

Swanson® Rosemary Chicken and Roasted Vegetables

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.

 This Quick and easy recipe from allrecipes.com .