Baked Chicken with Vegetables

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

• Prep: 25 min
• Cook: 1 hr
• Total: 1 hr 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• High-Protein

Tags

• roast
• healthy
• comfort food
• classic
• crowd-pleaser

Ingredients

• 4 potatoes (medium, sliced)
• 6 carrots (medium, sliced)
• 1 onion (large, quartered)
• 1 whole chicken (raw, cut into pieces, skin removed)
• 0.5 cup water
• 1 teaspoon thyme
• 0.25 teaspoon ground black pepper

Instructions

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

Nutrition (per serving)

• Calories: 296
• Protein: 27.2 g
• Carbohydrates: 32.3 g
• Fat: 6.3 g
• Fiber: 4.7 g
• Sodium: 123 mg
• Saturated Fat: 1.7 g
• Sugar: 5.1 g
• Cholesterol: 72 mg