Ingredients
4 potatoes (sliced)
6 carrots (sliced)
1 onion (large
quartered)
1 chicken (raw
cut into pieces
skin removed)
1/2 cup water
1 teaspoon thyme
1/4 teaspoon ground black pepper
Steps
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 Facts
| 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 |
U.S. Department of Agriculture. MyPlate Kitchen Website. Baked Chicken with Vegetables. Recipe source: Go With Chicken University of Wisconsin Cooperative Extension Service Eau Claire County. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.