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Rosmary chicken
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| Rosemary Chicken & Roasted Vegetables Prep Time: 15 min Cook Time: 90 min Ingredients | |
| 3 lb (1.5 kg) | whole broiler fryer chicken |
| 1 tbsp (15 mL) | butter, melted |
| margarine, alternative | |
| 4 medium | red potatoes, cut into 1” cubes |
| 2 cups (500 mL) | baby carrots, halved diagonally |
| 2 stalks | celery, cut into 1” (2.5 cm) chunks |
| 12 small | white pearl onions, peeled |
| 1 cup (250 mL) CAMPBELL'S® Organic Free Range Chicken Broth | |
| 1/2 cup (125 mL) | orange juice |
| 1 ½ tsp (7 mL) | chopped, fresh rosemary leaves |
| 2 cloves | garlic, minced |
Directions
1. Brush chicken with butter. Place chicken and vegetables in roasting pan. Mix broth, orange juice, rosemary and garlic and pour half of broth mixture over all.
2. Roast at 375°F (190°C) for 1 hour. Baste occasionally with broth/juice mixture.
3. Stir vegetables. Add remaining broth mixture to pan.
4. Roast for further 30 minutes or until chicken is done (internal thigh temperature reaches 165°F/74°C) and vegetables are tender. Place chicken and vegetables onto serving platter. Skim fat drippings from liquid in pan and serve broth mixture with chicken and vegetables.
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