Swanson Rosemary Chicken & Roasted Vegetables

Tonight you can keep the preparation simple and highlight the natural
flavors of the fall harvest!

Swanson Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen

Prep Time: 15 min. Bake Time: 1 hr. 30 min.

3-lb. whole broiler-fryer broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh OR frozen whole baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary leaves OR 1/2 tsp. dried rosemary
leaves, crushed
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)
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 degreesF. 1 hr.
 STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
 TIP: To quickly peel onions, pour boiling water over onions and let
stand 5 min. Then slip off skins.

Kitchen Clip:
Serve with a crisp green salad and fresh fruit for dessert.
Received on Thu Nov 15 17:17:56 2007