Swanson® Rosemary Chicken & Roasted Vegetables

Provided by Campbell's Kitchen

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Swanson® Rosemary Chicken & Roasted Vegetables

This recipe is part of these featured cookbooks:
  • Prep: 15 mins
  • Cook: 1 hr., 30 mins
  • Ready in: 1 hr., 45 mins
  • Serves:

Ingredients

  • 3-lb. whole broiler-fryer broiler-fryer chicken
  • 1 tbsp. butter or 1 tbsp. margarine
  • 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 0.5 tsp. dried rosemary leaves
  • 1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 1/2 cup orange juice

Cooking Instructions

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.

TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.

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Recipe Location

This recipe has been added to the following public cookbooks:
Main Dish Cook Book, FOOD IS WHERE THE HEART IS, kim's cookbook, Dinner Ideas, DON'S SIMPLE SOUL FOOD COOKBOOK

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    Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson® broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.