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Baked Chicken with Vegetables

Baked chicken with vegetables

Get your junior chefs involved in scrubbing the vegetables, measuring and mixing water and spices, or whipping up a whole grain side dish like brown rice or couscous. If you like, add olives and/or 3 quartered tomatoes to this dish.

This baked chicken recipe comes to us from the University of Wisconsin Cooperative Extension Service and the USDA. Check out more recipes here.

Ingredients

Serves 6

  • 4 potatoes, sliced
  • 6 carrots, sliced
  • 1 large onion, quartered
  • 1 chicken, cleaned and cut into pieces, skin removed
  • 1/2 cup water
  • 1 tsp. thyme
  • 1/4 tsp. pepper
  • 1 to 4 cloves garlic (to taste), peeled and cut in half

Instructions

  1. Preheat oven to 400 degrees. Spray roasting pan with cooking spray or grease with canola oil.
  2. Place potatoes, garlic, 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. Bake until browned and tender, about one hour. Spoon juices over chicken once or twice during cooking. If you’ve got a meat thermometer, the chicken should register 165 degrees in its thickest part.

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