CHICKEN SWEET POTATO BAKE
1 cut-up broiler-fryer chicken, skin removed
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned pepper
4 medium sweet potatoes, cooked, peeled, cut into 1/2-inch slices
2 teaspoons grated orange peel
3/4 cup apple juice
Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken. In shallow 2-quart baking dish, arrange chicken in single layer. Place sweet potatoes around chicken. Sprinkle with orange peel and pour apple juice over all. Bake in 400 F. oven about 1 hour or until fork can be inserted in chicken with ease, basting with liquid in dish several times.
Makes 4 servings
Source: National Chicken Council
1 cut-up broiler-fryer chicken, skin removed
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned pepper
4 medium sweet potatoes, cooked, peeled, cut into 1/2-inch slices
2 teaspoons grated orange peel
3/4 cup apple juice
Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken. In shallow 2-quart baking dish, arrange chicken in single layer. Place sweet potatoes around chicken. Sprinkle with orange peel and pour apple juice over all. Bake in 400 F. oven about 1 hour or until fork can be inserted in chicken with ease, basting with liquid in dish several times.
Makes 4 servings
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Breasts with Apricots and Ginger (using fresh ginger)
- Chicken Kitchen Mustard N Curry Sauce - Recipe was perfect!
- Mustard-Rosemary Chicken (serves 2) (Article: Cooking Well for One or Two)
- Party Chicken Salad
- Kim's Mar Far Chicken
- Sauteed Chicken Breasts in Jarlsberg Cheese Sauce with Spinach and Potatoes
- Chicken Florentine (Minute Rice recipe)
- Weight Watchers Chicken in White Wine
- Scaloppine di Pollo All' Origano (Chicken Scaloppine with Oregano) (Italian)
- Broiled Yogurt Chicken with Thai Spices
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!