Serves 6
296 cal · 80 min
Baked Chicken with Vegetables
Recipe GLPRd072bc675ff09e
A wholesome one-pan dinner featuring tender baked chicken pieces served over a bed of roasted potatoes, carrots, and onions. The vegetables cook together with the chicken, absorbing savory thyme-infused juices that keep everything moist and flavorful. Simple, comforting, and perfect for family meals.
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Ingredients
4 medium potatoes, sliced
6 medium carrots, sliced
1 large onion, quartered
1 whole chicken, cut into pieces and skin removed
1/2 cup water
1 teaspoon fresh or dried thyme
1/4 teaspoon ground black pepper
Directions
Wash your hands thoroughly with soap and warm water before handling any food.
Preheat your oven to 400°F. While the oven heats, slice the potatoes into 1/4-inch thick rounds, slice the carrots into bite-sized pieces, and cut the onion into quarters. Arrange all vegetables in a large roasting pan, spacing them evenly.
Pat the chicken pieces dry with paper towels. Arrange the skinless chicken pieces on top of the vegetables in a single layer.
In a small bowl, combine the water, thyme, and ground black pepper. Stir well to distribute the seasonings evenly.
Pour the seasoned water mixture evenly over the chicken and vegetables.
Place the roasting pan in the preheated 400°F oven. Bake for 50 to 65 minutes. After about 30 minutes, use a spoon to baste the chicken with the pan juices. Repeat basting once more halfway through the remaining cooking time to keep the chicken moist.
The chicken is done when the internal temperature reaches 165°F when measured in the thickest part of the thigh without touching bone, and the vegetables are tender and lightly browned. Remove from oven and let rest for 5 minutes before serving.
