Rosemary Chicken & Roasted Vegetables
This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.
Ingredients
3 pounds broiler-fryer whole chicken
1 tablespoon butter, melted
4 medium red potato, cut into quarters
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
12 small white onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
1 tablespoon butter, melted
4 medium red potato, cut into quarters
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
12 small white onion, peeled
1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
1 cup Swanson® Chicken Stock
0.5 cup orange juice
Instructions
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.
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.
Rosemary Chicken & Roasted Vegetables
Print
This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.
Ingredients
3 pounds broiler-fryer whole chicken1 tablespoon butter, melted4 medium red potato, cut into quarters2 cups fresh or frozen whole baby carrots2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)12 small white onion, peeled1.5 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed1 cup Swanson® Chicken Stock0.5 cup orange juice
Instructions
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.
Recommended
Apple Crumb Tart with Cinnamon Cream
Love apples? Well sink your teeth into this delectable dessert! Quick and easy, with a cookie crumble topping that just melts in your mouth. A refreshingly tasty treat the whole family can enjoy!
New York Cheesecake
Treat your taste buds to a slice of heaven with this luxurious yet simple recipe for New York style cheesecake. Smooth, velvety and elegant, this is the perfect recipe for those who are looking to add a little class into their life!
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Easy Blueberry Pancakes
An excellent recipe for blueberry pancakes. Chock-full of savory blueberries, with a sweetness that's not too overpowering, and pancakes so tender and fluffy you'll think you're in heaven. The end result is a delicious, nutritious and flavorful breakfast!