No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (587g) Recipe makes 4 servings
Calories 542
Calories from Fat 127		(23%)
Amount Per Serving		%DV
	Total Fat 14.2g	21%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 287mg		11%
Potassium 1876mg		53%
Total Carbohydrate 69.4g		23%
	Dietary Fiber 9.0g	36%
	Sugars 46.9g
Protein 35.5g		71%
detailed view... how is this calculated?

Phyllis' Orange Chicken

Recipe #144479 | 1¼ hours | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Studentchef
Nov 11, 2005

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.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
Preheat the oven to 350°F
2
Place chicken cut carrots and sweet potatoes in roasting pan.
3
Mix orange juice with 1 can of water and pour over chicken and vegetables. Bake for 1 to 1 1/2 hours.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Oven Potato Wedges (Oamc)

Chicken Paprikash

Ginger Orange Cupcakes

Pioneer Woman Chicken Parmigiana

Scalloped Potatoes for Two

Featured Reviews for This Recipe

From: Chef Mommie

On Nov 18, 2006

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CaramelPie

On Apr 25, 2006

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews