Garlic-Rosemary Orange Organic Baked Chicken

Baked whole chicken with vegetables

Yield: 0 servings ( Serving Size: 4-6 )
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  • 3-4 tablespoon(s) Bragg sauce
  • 2 tablespoon(s) fresh, crushed rosemary
  • 1 medium organic onion, quartered
  • 4 whole(s) minced organic garlic cloves,
  • 1 whole(s) orange, halved & juiced (save juice)
  • 1/2 pound(s) organic broccoli, cut-up
  • 1/2 pound(s) organic mini-carrots, snack-size
  • 2 organic potatoes, red or sweet. cut in pieces
  • 1 tablespoon(s) poultry seasoning
  • 1 cup(s) water or organic vegetable broth
  • 1 whole(s) whole organic free-range chicken, rinsed & patted dry


  1. Rinse chicken & pat dry. Sprinkle poultry seasoning in cavity of chicken & then place half of juiced orange (peel) in the cavity.

  2. Place chicken in a 9X13 pan and place onion, potatoes and carrots around it. Pour orange juice over chicken, then Bragg sauce.

  3. Mix minced garlic and rosemary into a paste. Add 1 teaspoon olive oil if necessary. Cover top of chicken with this mixture. Pour water or vegetable broth over the vegetables. Sprinkle additional Bragg sauce over vegetables if desired.

  4. Bake at 425' for 30 minutes. Lower oven temperature to 375' and bake for an additional 45 minutes.

  5. Add broccoli (an any other vegetables like sliced zucchini and bake for another 15 minutes or until chicken is done.
April 2010

This recipe is a personal recipe added by Kjacker and has not been tested or endorsed by MyRecipes.

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