Tuesday, March 9, 2010

Easy, Easy, Easy Roast Chicken

I've never cooked a turkey or chicken without a roasting bag, and had my doubts that this chicken was going to turn out dry. What actually happened though was that it was the juciest, most delicious chicken!

1 (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® Chicken Stock
1/2 cup orange juice
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.
*Recipe courtesy of Cambell's Kitchen
A Few of My Tips
*If you slice between the skin and meat and put the butter and rosemary under the skin it helps to seal in the flavor
*I didn't put the potatoes in the pan, but opted to make mashed potatoes instead
*I used one medium onion instead of the baby ones. Peeled it, sliced it and just tossed it in.

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