Eat Without

Baked Chicken with Vegetables

Source: Go With Chicken University of Wisconsin Cooperative Extension Service Eau Claire County

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes
6 servings

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

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: Potatoes Carrots Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.