Baked Chicken with Vegetables
Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe (314g)
296
Calories
27g
Protein
32g
Carbs
6g
Fat
5g
Fiber
5g
Sugar
123mg
Sodium
Saturated Fat 2 g · Cholesterol 72 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes, sliced
4 medium
carrots, sliced
6 medium
onion, quartered
1 large
chicken, raw, cut into pieces, skin removed
1 whole
water
1/2 cup
thyme
1 teaspoon
ground black pepper
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 400 °F.
- 3
Place potatoes, carrots, and onions in a large roasting pan.
- 4
Put chicken pieces on top of the vegetables.
- 5
Mix water, thyme, and pepper. Pour over chicken and vegetables.
- 6
Spoon juices over chicken once or twice during cooking.
- 7
Bake at 400 °F for one hour or more until browned and tender.
Source: USDA MyPlate Kitchen · Go With Chicken University of Wisconsin Cooperative Extension Service Eau Claire County
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