From the Pantry Butler kitchen
Baked Chicken with Vegetables
Carrots, potatoes, and onions are roasted along with chicken for a complete oven-baked meal. USDA MyPlate Kitchen — Go With Chicken — University of Wisconsin Cooperative Extension Service — Eau Claire County (public domain), via myplate.food
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
Method
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Place potatoes, carrots, and onions in a large roasting pan.
- Put chicken pieces on top of the vegetables.
- Mix water, thyme, and pepper.
- Pour over chicken and vegetables.
- Spoon juices over chicken once or twice during cooking.
- Bake at 400 °F for one hour or more until browned and tender.
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