Rosemary Chicken & Roasted Vegetables

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
822
FAT
123%
CHOL
90%
SOD
21%

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Ingredients for 4 servings

1 whole broiler-fryer chicken (about 3 pounds)

1 tablespoon 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 1 1/2 cups)

12 small white onions, peeled

1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crushed

1 cup Swanson® Chicken Stock (Regular or Unsalted)

1/2 cup orange juice

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