Prep 5 mins
Cook 1 hr
I found this on the website aish.com which posts among other things kosher recipes, although I don't think you need to be Jewish or eat kosher to enjoy this recipe. I made this a few weeks ago for Sukkot, the Jewish thanksgiving, and is described on the other website as a one step meal, although from my experience with the recipe the sweet potato will cook better if cut up into large chunks. I also used fresh orange juice instead of the frozen one listed below.
- 4 chicken breasts, on the bone
- 2 large sweet potatoes
- 1 (2 lb) package carrots, cut up
- 1 (12 ounce) can frozen orange juice
- 1 cup water
- Preheat the oven to 350°F
- Place chicken cut carrots and sweet potatoes in roasting pan.
- Mix orange juice with 1 can of water and pour over chicken and vegetables. Bake for 1 to 1 1/2 hours.
This was just barely okay for us. I cooked it for 30 minutes covered, then for 1 1/2 hours more and the carrots were still hard. I removed the chicken and put (covered) the vegetables back in the oven for 15 more minutes. The orange flavor was barely noticable in the chicken and not that great in the vegetables. I think there were way too many carrots in this recipe and it would be best to cut; however many you use, in 1/2 inch slices. I am so sorry Student, it seems we just have different tastes in food.
This was very different and very tasty. I think, though, that it might be better to cover the dish while baking. My veggies were a little dry, until I rolled them around in the juice mixture. Everything tasted great, though. Thanks.