Swanson Rosemary Chicken and Roasted Vegetables

Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3  lbs  whole broiler-fryer chickens
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 4  medium potatoes, quartered
• 2  cups  whole  baby carrots
• 2  stalks celery, cut into chunks
• 12  small  white onions, peeled
• 1 1⁄2 teaspoons  chopped fresh rosemary leaves or 1⁄2 teaspoon dried rosemary, crushed
• 1  cup Swanson chicken broth (Natural goodness or certified organic)
• 1⁄2 cup  orange juice

Directions

1. Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
2. Roast at 375F for 1 hour.
3. Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
4. TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.