Cast-Iron Baked Orange Chicken with Veggies

In a large bowl, place the Boneless, Skinless Chicken Breasts (2) . Season with Ground Black Pepper (1/2 tsp) , Chicken Base (2 Tbsp) , Paprika (1 1/2 Tbsp) , Dried Oregano (1 Tbsp) and pour the Orange Juice (4 Tbsp) . Mix thoroughly. Cover and let it marinate for 30 minutes to an hour.

Heat up a large skillet with Butter (3 Tbsp) and place the Russet Potatoes (3) . Season with Salt (to taste) and Ground Black Pepper (to taste) . Add Onion (1) and Carrots (3) . Place the chicken breast on top and drizzle the marinade over the top and add a few more onions.

Place the skillet in the oven and reduce the temperature to 350 degrees F (176 degrees C). Bake in the oven for 1 hour and 20 minutes. Add in the Green Beans (2 1/2 cups) around 50 minutes into the baking process. Season with Salt (to taste) and Ground Black Pepper (to taste) before placing back into the oven.

Remove from the oven. Slice the chicken breast, garnish Fresh Parsley (to taste) , and serve with the vegetables.