Post by April B. on Feb 9, 2003 12:52:16 GMT -6
Rosemary Chicken & Roasted Vegetables
3-lb. whole broiler-fryer chicken
1 tbsp. butter or margarine, melted
4 medium red potatoes, quartered
2 cups fresh or frozen baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson(R) Chicken Broth
1/2 cup orange juice
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 degrees F. for 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.
3-lb. whole broiler-fryer chicken
1 tbsp. butter or margarine, melted
4 medium red potatoes, quartered
2 cups fresh or frozen baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson(R) Chicken Broth
1/2 cup orange juice
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 degrees F. for 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
TIP: To quickly peel onions, pour boiling water over onions and let stand 5 min. Then slip off skins.