Swanson Rosemary Chicken & Vegetables
|Whole broiler fryer chicken||4 Pound|
|Butter/Margarine||1 Tablespoon, melted|
|Red potatoes||4 Medium|
|Fresh baby carrots||2 Cup (32 tbs), or frozen|
|Celery stalks||2 , cut into chunks|
|White onions||12 Small, peeled|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary leaves, crushed||1 1⁄2 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
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. for 1 hour.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 minutes or until done.