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Rosemary Chicken & Roasted Vegetables Empty Rosemary Chicken & Roasted Vegetables

Post by amybyrd21 on Sun Apr 17, 2011 12:19 am

Rosemary Chicken & Roasted Vegetables

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 1 hour 15 minutes

Serves: 4
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:
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

Directions:
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.

Recipe Tips:

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.



_________________
Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter http://creativecookingonanbudget.blogspot.com/
amybyrd21
amybyrd21
Admin

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

http://waylandcook.blogspot.com

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