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Rosemary Chicken & Vegetables




Source of Recipe


campbell's cookbook






List of Ingredients



• 3-4lb. whole broiler-fryer chicken
  
• 1T. butter, melted
  
• 4 medium red potatoes, quartered
  
• 2c. fresh or frozen baby carrots
  
• 2 stalks celery, cut into chunks
  
• 12 small white onins, peeled
  
• 1/2t. dried rosemary leaves, crushed
  
• 1c. Chicken broth
  
• 1/2c. orange juice
  






Instructions



1. Brush chicken with butter. Place chicken and vegetables in roasting pan.
   
2. Sprinkle with rosemary. Mix broth and orange juice and pour half of broth mixture over all.
   
3. Roast at 375 for 1 hour. Stir vegetables. Add remaining broth mixture to pan.
   
4. Roast 30 minutes or until done.
   
5. Serves: 4