Rosemary Chicken & Roasted Vegetables

By tschnet1

Ingredients

• 3 lb whole broiler fryer chicken
• 1 tbsp butter or margarine, melted
• 4 medium red potatoes, cut into 1” cubes
• 2 cups baby carrots, halved diagonally
• 2 stalks celery, cut into 1” (2.5 cm) chunks
• 12 small white pearl onions, peeled
• 1 cup CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth
• 1/2 cup orange juice
• 1 1/2 tsp chopped, fresh rosemary leaves
• 2 cloves garlic, minced

Details

Servings 1
Adapted from campbellsholidaysecrets.ca

Preparation

Step 1

Brush chicken with butter. Place chicken and vegetables in roasting pan. Mix broth, orange juice, rosemary and garlic and pour half of broth mixture over all.

Roast at 375°F (190°C) for 1 hour. Baste occasionally with broth/juice mixture.

Stir vegetables. Add remaining broth mixture to pan.

Roast for further 30 minutes or until chicken is done (internal thigh temperature reaches 165°F/74°C) and vegetables are tender. Place chicken and vegetables onto serving platter. Skim fat drippings from liquid in pan and serve broth mixture with chicken and vegetables.

Recipe Tips

To quickly peel pearl onions, pour boiling water over onions and let stand 5 minutes. Then slip off skins.