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Baked Chicken With Carrots, Oranges, and Sweet Potatoes

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings 4 servings

Calories 263 kcal


  • 4 medium carrots, cut into 2-inch pieces

  • 2 small 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-percent orange juice or juice of 2 medium navel oranges

  • ½ cup water

  • 2 medium navel oranges, peeled, chopped

  • 2 fresh rosemary sprigs

  • Sea salt (or Himalayan salt) and ground black pepper to taste (optional)


  1. Preheat oven to 350° F.

  2. Place carrots, sweet potatoes, celery, onion, and chicken in large oven-proof roasting pan.

  3. Top with orange juice, water, oranges, rosemary, salt (if desired), and pepper (if desired).

  4. Bake, basting occasionally, for 35 to 45 minutes, or until chicken is no longer pink in the middle and juices run clear.

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