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Swanson(R) Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen


Prep Time: 15 min. - Bake Time: 1 hr. 30 min.


3-lb. whole broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh OR frozen baby whole carrots

2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp. dried rosemary leaves,
crushed
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)


Directions:
BRUSH chicken with butter. Place chicken and vegetables in roasting
pan. Sprinkle with rosemary. Mix broth and orange juice and pour half
of broth mixture over all.
ROAST at 375°F. 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
To quickly peel onions, pour boiling water over onions and let stand
5 min. Then slip off skins.


Nutrition Information:
With Swanson(R) Chicken Broth: Nutritional Values Per Serving:
Calories 398, Total Fat 12g, Saturated Fat 3g, Cholesterol 99mg,
Sodium 499mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g,
Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV With
Swanson(R) Natural Goodness Chicken Broth: Nutritional Values Per
Serving: Calories 398, Total Fat 11g, Saturated Fat 3g, Cholesterol
97mg, Sodium 397mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein
36g, Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV



To add this recipe to your recipe box, click:

http://www.campbellkitchen.com/kitch...77&ENC=& ENC;