Cooking Directions

• Brush the chicken with the butter. Place the chicken and vegetables into a 17 x 11-inch 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.
• Roast at 375°F. for 45 minutes. 
• Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.

Ingredients

• 3 pounds broiler-fryer whole chicken
• 1 tablespoon butter, melted
• 4 medium red potato, 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 onion, peeled
• 1.5 teaspoons chopped fresh rosemary leaves  or 1/2 teaspoon dried rosemary leaves, crushed
• 1 cup Swanson® Chicken Stock
• 0.5 cup orange juice