Baked Chicken with Vegetables

Name: Baked Chicken with Vegetables
Yield: 6

Image of Baked Chicken with Vegetables Recipe in a pan.

Makes: 6 servings

Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal.

Ingredients

4 medium potatoes, sliced
6 medium carrots, sliced
1 large onion, quartered
1 whole chicken, raw, cut into pieces, skin removed
1/2 cup water
1 teaspoon thyme
1/4 teaspoon ground black pepper

Directions

Wash hands with soap and water.
Preheat oven to 400 °F.
Place potatoes, carrots, and onions in a large roasting pan.
Put chicken pieces on top of the vegetables.
Mix water, thyme, and pepper. Pour over chicken and vegetables.
Spoon juices over chicken once or twice during cooking.
Bake at 400 °F for one hour or more until browned and tender.

Notes

Learn more about:

Source:

Go With Chicken
University of Wisconsin Cooperative Extension Service
Eau Claire County

Nutrition Information

Serving Size: 1/6 of recipe (314g)

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Nutrients	Amount
Total Calories	290
Total Fat	4 g
Saturated Fat	1 g
Cholesterol	86 mg
Sodium	152 mg
Carbohydrates	33 g
Dietary Fiber	5 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	31 g
Vitamin D	0 mcg
Calcium	59 mg
Iron	3 mg
Potassium	1138 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	290
Total Fat	4 g
Saturated Fat	1 g
Monounsaturated Fat	1 g
Polyunsaturated Fat	1 g
Linoleic Acid	1 g
α-Linolenic Acid	0 g
Omega 3 - EPA	13 mg
Omega 3 - DHA	40 mg
Cholesterol	86 mg
Carbohydrates	33 g
Dietary Fiber	5 g
Total Sugars	5 g
Added Sugars included	0 g
Protein	31 g
Minerals
Calcium	59 mg
Potassium	1138 mg
Sodium	152 mg
Copper	259 mcg
Iron	3 mg
Magnesium	73 mg
Phosphorus	371 mg
Selenium	23 mcg
Zinc	2 mg
Vitamins
Vitamin A	527 mcg RAE
Vitamin B6	1.1 mg
Vitamin B12	0.5 mg
Vitamin C	33 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	17 mcg
Folate	48 mcg DFE
Thiamin	0.3 mg
Riboflavin	0.3 mg
Niacin	13 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

	Vegetables	1 1/2 cups
	Protein Foods	4 1/2 ounces

Added some extra spices such as chacheres and a little extra garlic. This is a really goos and is very easy to make. Really cant mess it up as long as you be sure to get the chicken done all the way through but not dried out.

12/02/15

No problems with this recipe at all! We used yellow carrots and celery. Delicious! I just threw some foil on top and the chicken came out amazing! Will definitely make this one again!

12/07/12

My family really enjoyed this recipe! I did add two cloves of garlic into the recipe in addition with water, black pepper and thyme mixture.

12/13/06