Swanson(R) Rosemary Chicken & Roasted Vegetables

"M-m-m! What's that smell?" Supper tonight!

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

Prep Time: 15 min. - Bake 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 OR frozen baby whole 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 (regular, Natural Goodness(TM) or
Certified Organic)

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.

Nutrition Information:
With Swanson(R) Chicken Broth: Nutritional Values Per Serving: Calories
398, Total Fat 12g, Saturated Fat 3g, Cholesterol 99mg, Sodium 499mg,
Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g, Vitamin A 366%DV,
Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV With Swanson(R) Natural
Goodness Chicken Broth: Nutritional Values Per Serving: Calories 398,
Total Fat 11g, Saturated Fat 3g, Cholesterol 97mg, Sodium 397mg, Total
Carbohydrate 37g, Dietary Fiber 5g, Protein 36g, Vitamin A 366%DV,
Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV

Kitchen Clip:
Carve remaining chicken from carcass before refrigerating leftovers.
Roast chicken makes great sandwiches, can top salads or be stirred into
soups or casseroles.
Received on Thu Sep 29 17:22:31 2005