November 23, 2010

Rosemary Chicken & Roasted Vegetables

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 1 hour 15 minutes
Serves: 4
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.


1 (3-pound) whole broiler-fryer chicken
1 tablespoon 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 teaspoons 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.

Recipe Tips:

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.

Nutrition Information

Nutritional Values per Serving
Using Swanson Chicken Stock: : Calories 486, Total Fat 21g, Saturated Fat 7g, Cholesterol 125mg, Sodium 326mg, Total Carbohydrate 32g, Dietary Fiber 5g, Protein 41g, Vitamin A 222%DV, Vitamin C 24%DV, Calcium 8%DV, Iron 16%DV

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