Roasted Chicken and Vegetables

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings


  • 1 pound chicken livers (or 1 pound boneless skinless chicken thighs), chopped
  • 2 large carrots chopped
  • 2 large sweet potatoes chopped
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 large orange sliced
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup low sodium chicken broth


  • Preheat oven to 375 degrees.
  • In a large bowl, toss all the ingredients (chicken through chicken broth).
  • In a large Dutch oven, place all the ingredients and cover. Place in the oven and cook for 40 minutes,
  • stirring halfway through. Uncover Dutch oven and cook an additional 15 minutes, until vegetables are brown around the edges and tender and chicken is cooked through.
  • Serve warm.


SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).
NUTRITION: 313 Calories; 9g Fat (23.9% calories from fat); 24g Protein; 37g Carbohydrate; 9g Dietary Fiber; 498mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.
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