Rosemary Chicken & Roasted Vegetables

• 3- pound whole broiler-fryer chicken
• 1 tablespoon butter, melted
• 4 medium red potatoes, cut into quarters
• 2 cups fresh or frozen whole baby carrots
• 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups)
• 12 small white onions, peeled
• 1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed
• 1 cup Swanson(R) Chicken Stock
• 1/2 cup orange juice

1. Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Stir the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
2. Roast at 375u0b0F. for 45 minutes.
3. Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.
4. Tip: To quickly peel the onions, place them into a medium bowl. Pour boiling water over the onions to cover. Let stand for 5 minutes. Drain and slip off the skins.

chicken, butter, red potatoes, carrots, stalks celery, white onions, rosemary, swanson, orange juice

Taken from www.myrecipes.com/recipe/rosemary-chicken-roasted-vegetables (may not work)