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Swanson Rosemary Chicken and Roasted Vegetables

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“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:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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