Baked Chicken with Carrots, Oranges, and Sweet Potatoes
Bored with the same old baked chicken breasts? This recipe adds a citrus zing that gives white meat tons of flavor, while keeping it succulent and tender. Chicken breasts are topped with orange slices, basted with orange juice, and baked with hearty, inexpensive staples like carrots, celery, and sweet potatoes, which also take on the bright citrus flavor. It’s a crowd pleaser, and kids will love it!
- 4 medium carrots, cut into 2-inch pieces
- 2 medium sweet potatoes, peeled, cut in half lengthwise, cut into 1-inch slices
- 2 medium celery stalks, cut into 1-inch pieces
- 1 medium red onion, sliced
- 4 (4-oz.) each raw chicken breasts, boneless, skinless
- ¼ cup 100% orange juice (or juice of 2 medium navel oranges)
- ½ cup water
- 2 medium navel oranges, peeled, chopped
- 2 fresh rosemary sprigs
- Sea salt and ground black pepper (to taste; optional)
Here are your instructions:
Preheat oven to 350° F.
Place carrots, sweet potatoes, celery, 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 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.