Rosemary Chicken & Roasted Vegetables

Although simple, nothing is more satisfying than a well roasted chicken.
The classic pairing of rosemary and orange turn this basic entree into
classy comfort.

Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen

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

1 (3-pound) whole broiler-fryer chicken
1 tbsp. butter, melted
4 medium red potatoes, 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 onions, peeled
1 1/2 tsp. chopped fresh rosemary leaves *or* 1/2 teaspoon dried
rosemary leaves, crushed
1 cup Swanson® Chicken Stock
1/2 cup orange juice

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.

/Tip*:*/ To quickly peel the onions, place them into a medium bowl.
Pour boiling water over the onions to cover. Let stand for 5 minutes.
Drain and slip off the skins.

Serves 4.

Kitchen Clip
                              For faster and more even cooking, cut the chicken in half or
purchase chicken halves. This also makes serving easier.
Received on Fri Jan 8 18:17:02 2010