Swanson® Rosemary Chicken and Roasted Vegetables Recipe

Swanson® Rosemary Chicken and Roasted Vegetables Recipe

  • 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
  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.
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