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


1-1/4 cups bourbon whiskey
1 cup packed light brown sugar
4 minced garlic cloves
1/2 tsp. salt
1 (6-7 lb) roasting chicken
4 onions, cut into 8 wedges each
2 heads garlic, top 1/3 cut off
1 tbsp. olive oil
1 tsp. dried marjoram
1/4 tsp. black pepper
1 (12 oz pkg) andouille sausage, cut diagonally into thirds
1/2 cup sugar-free apple jelly

In a large deep pot, combine 1 quart of water with 1 cup whiskey, sugar, minced garlic and salt. Add chicken to mix. Cover and refrigerate for at least 4 hours.Preheat oven to 350°F.

In a large roasting pan, toss together onions, garlic heads, oil and 1/4 teaspoon marjoram and 1/8 teaspoon pepper. Push mixture to sides of pan.
Drain chicken and discard marinade. Pat chicken dry with paper towels.
Place chicken in center of roasting pan. Sprinkle chicken with remaining 3/4 teaspoon marjoram and 1/8 teaspoon pepper.

Roast for about 1 hour and 40 min. Add sausage after 1 hour.
In a small pot over medium-high heat, bring apple jelly and remaining 1/4 cup whiskey to a boil. Reduce heat to medium-low. Simmer until reduced to 1 1/3 cup or until thickened to desired consistency. Brush glaze over chicken during last 10 minutes of cooking time.
Serve chicken and sausage with roasted garlic and onions.

This may take time, but is so worth it. Very cajun tasting!
Submitted by: Sherry Monfils

Jack Daniel's Glazed Ham

  • 4 to 6 pound boneless fully cooked smoked ham half
  • 1/3 cup light brown sugar, firmly packed
  • 1/3 cup Jack Daniel's Tennessee Whiskey
  • 1 tablespoon finely grated orange peel
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • orange slices, thinly sliced
  • curly endive, for garnish


Preheat oven to 325°.On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.
Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.
Brush the glaze over the ham about 20 minutes before done.
Serve the ham garnished with orange slices and endive, if desired.
Serves 6 to 8