Swanson Rosemary Chicken And Roasted Vegetables

• 3 lbs whole broiler-fryer chickens
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 4 medium potatoes, quartered
• 2 cups whole baby carrots
• 2 stalks celery, cut into chunks
• 12 small white onions, peeled
• 1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crushed
• 1 cup Swanson chicken broth (Natural goodness or certified organic)
• 1/2 cup orange juice

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.

chickens, butter, potatoes, baby carrots, stalks celery, white onions, rosemary, chicken broth, orange juice

Taken from www.food.com/recipe/swanson-rosemary-chicken-and-roasted-vegetables-367847 (may not work)