Baked Chicken with Vegetables
Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal.
- 6 Servings
- $6.00 - $8.99
Baked Chicken with Vegetables
Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal.
- 6 Servings
- $6.00 - $8.99
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
Steps
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.
Ingredients
Serving Size: 1/6 of recipe (314g)
| 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 |
Source:
- Go With Chicken
- University of Wisconsin Cooperative Extension Service
- Eau Claire County