Baked Chicken with Vegetables

75 min · Serves 6

Based on a recipe from Go With Chicken University of Wisconsin Cooperative Extension Service Eau Claire County, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 4medium potatoes, sliced
• 6medium carrots, sliced
• 1large onion, quartered
• 1whole chicken, raw, cut into pieces, skin removed
• ½ cupwater
• 4.9 mlthyme
• 1.2 mlground black pepper

How to cook it

1. Preheat the oven to 400°F (200°C).
2. Arrange the sliced potatoes, sliced carrots, and quartered onion in an even layer across the bottom of a large roasting pan, such as a 10x15-inch (25x38 cm) pan.
3. Place the raw skinless chicken pieces on top of the vegetable layer.
4. Whisk together the water, thyme, and ground black pepper in a small bowl, then pour the mixture evenly over the chicken and vegetables.
5. Roast in the oven for 60 to 75 minutes, basting the chicken with the pan juices once or twice, until the chicken is browned, an instant-read thermometer inserted into the thickest part reads at least 165°F (74°C), and the vegetables are tender when pierced with a fork.

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