Rosemary Chicken with Roasted Vegetables Recipe:
1 (3 pound) whole Broiler-fryer Chicken
1 tablespoon Butter, melted
4 medium Red Potatoes, quartered
2 cups Fresh or Frozen Whole Baby Carrots
2 stalks Celery, cut into 2-inch pieces
12 small White Onions, peeled
1 1/2 teaspoons chopped Fresh Rosemary Leaves
1 cup Swanson Chicken Stock
1/2 cup Orange Juice
1 zucchini, sliced into one quarter inch pieces
2 Garlic Cloves, minced
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
4 tbs Olive Oil, divided
1 Lemon cut into 8 pieces
1 whole head of Garlic, sliced horizontally
* Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the rosemary. Prepare Stock Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
* Roast at 375 degrees 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.