Oven-Baked Chicken with Root Vegetables

This skinless chicken and vegetable bake offers a high-protein, comforting meal packed with vitamins and fiber from root vegetables without any added oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 4 medium potatoes, sliced · 151 kcal in the whole recipe
• 6 medium carrots, sliced · 48 kcal in the whole recipe
• 1 large onion, quartered · 44 kcal in the whole recipe
• 1 whole chicken, skinless, cut into pieces · 1533 kcal in the whole recipe
• 1/2 cup water
• 1 teaspoon thyme
• 1/4 teaspoon ground black pepper

Method

1. Preheat your oven to 400°F (200°C). Arrange the sliced potatoes, carrots, and quartered onion in a large roasting pan.

   

2. Place the skinless chicken pieces directly on top of the vegetables.

   

3. In a small bowl, mix the water, thyme, and black pepper, then pour this mixture evenly over the chicken and vegetables.

   

4. Bake for about 1 hour or until the chicken is cooked through and the vegetables are tender, spooning the pan juices over the chicken once or twice during baking to keep it moist.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.