Swanson Rosemary Chicken & Vegetables Recipe
Ingredients
| Fryer chicken | 4 pound | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Red potatoes | 4 Medium, quartered | |
| Frozen carrots | 2 Cup (16 tbs) | |
| Celery stalks | 2 , cut in to chunks | |
| White onions | 12 Small, peeled | |
| Rosemary leaves | 1/2 Teaspoon, crushed | |
| Chicken broth | 1 Cup (16 tbs) | |
| Orange juice | 1/2 Cup (16 tbs) |
Directions
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.
ROAST at 375°F. for 1 hour.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 minutes or until done.
Chef
