Rosemary Chicken & Roasted Vegetables Recipe - Cook With Campbells Canada

Ingredients

• 3 lb 1.36 kg whole broiler fryer chicken
• 1 tbsp 15 mL butter or margarine, melted
• 4 medium red potatoes, cut into 1” cubes
• 2 cups 500 mL baby carrots, halved diagonally
• 2 stalks celery, cut into 1” (2.5 cm) chunks
• 12 small white pearl onions, peeled
• 1 cup 250 mL CAMPBELL’S® Ready to Use 30% Less Sodium Chicken Broth
• 1/2 cup 125 mL orange juice
• 1 1/2 tsp 8 mL chopped, fresh rosemary leaves
• 2 cloves garlic, minced