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1 (3-pound) whole broiler-fryer chicken 1 tablespoon butter, melted4 medium red potatoes, cut into quarters2 cups fresh or frozen whole baby carrots 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)12 small white onions, peeled1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed1 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. 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.
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.
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.
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