Rosemary Chicken and Roasted Vegetables
Ingredients
- 3 lb broiler-fryer whole chicken
- 1 Tbsp 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 1½ cups)
- 12 small white onions, peeled
- 1½ tsp chopped fresh rosemary leaves (or ½ tsp dried rosemary leaves, crushed)
- 1 cup chicken stock or unsalted chicken stock
- ½ cup orange juice
Instructions
- 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.
Bonus Collections Meal Plan
This recipe selected from the eMeals Bonus Collections Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
