Ingredients
- 1 (3 pound) whole broiler-fryer chicken
- 1 tablespoon butter, melted
- 4 medium red potatoes, quartered
- 2 cups fresh or frozen whole baby carrots
- 2 stalks celery, cut into 2-inch pieces
- 12 small white onions, peeled
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 cup Swanson® Chicken Stock
- 1/2 cup orange juice
Directions
1. Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
2. Roast at 375 degrees 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.
Footnotes
- To quickly peel the onions, place them in a medium bowl. Pour boiling water over the onions to cover. Let stand for 5 minutes. Drain and slip off the skins
