Rosemary Chicken & Roasted Vegetables
This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.
Ingredients
3 pounds broiler-fryer whole chicken
1 tablespoon butter, melted
4 medium red potato, 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 onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
1 tablespoon butter, melted
4 medium red potato, 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 onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
Instructions
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.
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.
Rosemary Chicken & Roasted Vegetables
This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-d...
Directions
Print
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.
Ingredients
3 pounds broiler-fryer whole chicken1 tablespoon butter, melted4 medium red potato, cut into quarters2 cups fresh or frozen whole baby carrots2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)12 small white onion, peeled1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed1 cup Swanson® Chicken Stock0.5 cup orange juice
Fiesta Chicken and Rice Bake
One dish is all you need to make this chee...
Classic Skillet Chicken Parmesan
This restaurant favorite is so easy to mak...
Spaghetti with Chunky Chicken-Veget...
Sautéed chicken and tender zucchini simme...
Tangy Baked Wings
Add these sweet-spicy onion wings to your ...