Swanson(R) Rosemary Chicken & Roasted Vegetables

A savory roast with all the trimmings is a perfect way to welcome
autumn's chill.

Swanson(R) Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen

Prep Time: 15 min. - Cook Time: 1 hr. 30 min.

3-lb. whole broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh baby carrots OR frozen baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson(R) Chicken Broth OR Natural Goodness(TM) Chicken Broth
1/2 cup orange juice

Directions:
BRUSH chicken with butter. Place chicken and vegetables in roasting
pan. Sprinkle with rosemary. Mix broth and orange juice and pour half
of broth mixture over all.
ROAST at 375°F. 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
To quickly peel onions, pour boiling water over onions and let stand 5
min. Then slip off skins.

Kitchen Clip:
Use an instant-read meat thermometer with a narrow probe to determine
when the roast chicken is done. Poultry should reach an internal
temperature of 165ºF. to 170ºF.
Received on Fri Sep 24 14:12:49 2004