Rosemary Chicken & Roasted Vegetables
- Brush chicken with butter. Place chicken and vegetables in roasting pan. Mix broth, orange juice, rosemary and garlic and pour half of broth mixture over all.
- Roast at 375°F (190°C) for 1 hour. Baste occasionally with broth/juice mixture.
- Stir vegetables. Add remaining broth mixture to pan.
- Roast for further 30 minutes or until chicken is done (internal thigh temperature reaches 165°F/74°C) and vegetables are tender. Place chicken and vegetables onto serving platter. Skim fat drippings from liquid in pan and serve broth mixture with chicken and vegetables.
To quickly peel pearl onions, pour boiling water over onions and let stand 5 minutes. Then slip off skins.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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