|Tart apples||1 1⁄4 Cup (20 tbs), chunky cut unpeeled|
|Carrots||1 1⁄4 Cup (20 tbs), thinly sliced|
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Dry onion soup mix||3 Tablespoon|
Toss apples, carrots, and prunes with 2 table spoons soup mix.
Spoon into chicken; fasten opening.
Brush with butter melted with 1 tablespoon soup mix.
Roast; baste occasionally.
Apples and carrots stay nicely tender-crisp; in delicious contrast, prunes are moist and tender.