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Baked Chicken with Vegetables

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Baked Chicken with Vegetables
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  • Makes: 6 servings

Roast carrots, potatoes, and onion are cooked along with chicken for a complete oven-baked meal.

Ingredients

  • 4 potatoes (sliced)
  • 6 carrot (sliced)
  • 1 onion (large, quartered)
  • 1 chicken (raw, - cut into pieces, skin removed)
  • 1/2 cup water
  • 1 teaspoon thyme
  • 1/4 teaspoon pepper

Directions

1. Preheat oven to 400 degrees.

2. Place potatoes, carrots and onions in a large roasting pan.

3. Put chicken pieces on top of the vegetables.

4. Mix water, thyme and pepper. Pour over chicken and vegetables.

5. Spoon juices over chicken once or twice during cooking.

6. Bake at 400 degrees for one hour or more until browned and tender.

Notes

Learn more about:

Source: University of Wisconsin, Cooperative Extension Service, Go with Chicken
Eau Claire County, 2002

Nutrition Information

Serving Size: 1/6 of recipe (314g)
Nutrients Amount
Calories 485
Total Fat 27 g
Saturated Fat 8 g
Cholesterol 94 mg
Sodium 146 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 27 g
Vitamin D 0 mcg
Calcium 59 mg
Iron 3 mg
Potassium 1093 mg
N/A - data is not available
Nutrients Amount
Calories 485
Total Fat 27 g
Saturated Fat 8 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 6 g
Linoleic Acid 5 g
a-Linolenic Acid 0 g
Omega 3 - EPA 13 mg
Omega 3 - DHA 66 mg
Cholesterol 94 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Total Sugars 5 g
Added Sugars 0 g
Protein 27 g
Minerals
Calcium 59 mg
Potassium 1093 mg
Sodium 146 mg
Copper 291 mcg
Iron 3 mg
Magnesium 69 mg
Phosphorus 336 mg
Selenium 20 mcg
Zinc 2 mg
Vitamins
Vitamin A 579 mcg RAE
Vitamin B6 1 mg
Vitamin B12 0 mcg
Vitamin C 33 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 17 mcg
Folate 46 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 10 mg
Choline 111 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
1 1/2 cups
Protein Foods
4 1/2 ounces

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