This is no ordinary roast chicken! A flavorful combination of chicken stock and orange juice enhance the flavor of herbed chicken and colorful vegetables to create this enjoyable one-dish supper.
cost per recipe: $13.59
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.
This was the best chicken I've made in a long time. The orange juice gave everything just the right amount of sweetness. My picky 4 and 5 year olds ate all of it. After the table was cleared I sent the recipe to my mom! I will make this again. I didn't have any problems with needing more time, everything was spot on.
Rosemary Chicken & Roasted Vegetables
It took a lot longer to cook the the recipe called for. So I found that kind of frustrating. But once it was done it was good, but not as good as I was expecting.
It was very good and succulent.