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Source: Swanson's Simply Delicious Cookbook

Swanson® Rosemary Chicken & Roasted Vegetables
Try this easy, delicious recipe from Campbell's Kitchen.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 90 mins.
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3 lb. whole broiler-fryer chicken
1 tbsp. butter or margarine, melted
4 medium red potatoes, quartered
2 cups fresh or frozen baby whole carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves, crushed
1 cup Swanson® Chicken Broth, (regular, Natural Goodness™ or Certified Organic)
1/2 cup orange juice




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

ROAST at 375°F. for 1 hr.

STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done.



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


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