Rosemary Chicken & Roasted Vegetables

By nurseliz

Ingredients

• 1 (3-pound) whole broiler-fryer chicken
• 1 tablespoon butter, melted
• 4 medium red potatoes, 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 onions, peeled
• 1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
• 1 cup Swanson® Chicken Stock
• 1/2 cup orange juice

Details

Servings 4

Preparation

Step 1

DIRECTIONS:
1. 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.

2. Roast at 375°F. for 45 minutes.

3. 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.

Once the chicken comes out of the oven, let it rest for at least 15 minutes before carving. During roasting, the intense heat of the oven forces the juices toward the center of the bird, and this rest period allows the juices to redistribute through the meat, making it moist and flavorful. If carved right from the oven, the juices would flow out and turn the meat dry.