Baked Chicken with Carrots, Oranges & Potatoes

Baked Chicken with Carrots, Oranges & Potatoes

A hearty chicken dish that the whole family enjoyed. The orange gives that refreshing citrus taste while keeping the chicken moist.

Prep time!

Ingredients:

• 4 medium carrots, cut into 2-inch pieces
• 2/3 medium potatoes, peeled (or sweet potatoes)
• 2 medium celery (I used green beans)
• 1 medium red onion, sliced
• 4 (4-oz.) each raw chicken breasts, boneless, skinless
• 1/4 cup 100% orange juice (or juice of 2 medium navel oranges)
• 1/2 cup water
• 2 medium navel oranges, peeled, chopped
• 2 fresh rosemary sprigs (I forgot to add it in mine!!!)
• Sea salt and ground pepper (to taste: optional)

Before it went into the oven.

Instructions:

• Preheat oven to 350 degrees
• Place carrots, potatoes, celery or green beans, onion, and chicken in large oven-proof roasting pan.
• Top with orange juice, water, oranges, rosemary, salt (if desired), and pepper (if desired).
• Bake, basting occasionally, for 35 to 50 minutes, or until chicken is no longer pink in the middle and juices run clear.

Tip: This dish can also be prepared in a slow cooker. Layer all the ingredients in the slow cooker. Cook for about 4 hours on high, or until chicken is no longer pink in the middle and juices run clear.

Ready to serve!

 

 

Recipe by: Beachbody