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Baked Chicken with Vegetables

Baked Chicken with Vegetables

402 Ratings
402 Ratings
Recipe Image
MyPlate Kitchen
Makes: 6 servings
Total Cost: $$$$

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

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

Directions

  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.

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)
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

Nutrients will display if the data is available

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

Write a review

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
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