Reprinted from The Blood Type Diet Website (

Roasted Chicken with Carrots & Potatoes
Contributed by: Jacqueline MarshallAdded: Jan 07, 2014 at 12:06 AM

  • Chicken (Whole small hens or any pieces you like OR substitute Turkey)
  • Carrots
  • Potatoes
  • Olive Oil
  • Garlic Salt & Pepper
  • Onion
  • Garlic
  • Chicken Broth
  • Celery & Mushrooms if desired
How to make it:
  1. Wash and chop all veggies
  2. Toss chopped carrots/potatoes/onion/celery/mushrooms in olive oil with minced garlic, add garlic salt & pepper to taste.
  3. Pour in a large baking dish and pour in chicken broth to cover veggies.
  4. Place chicken pieces on top. Sprinkle with garlic salt & pepper (or lemon pepper or greek seasoning)
  5. Bake at 425 to 450 for about an hour- can cover with foil for the last 15 mins to keep chicken from getting too brown (especially if using skinless)