Baked Chicken with Vegetables
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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
Instructions
- 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.
Nutrition
| Calories | 290 |
|---|---|
| Protein | 31 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 86 mg |
| Sodium | 152 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Go With Chicken University of Wisconsin Cooperative Extension Service Eau Claire County