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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.
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