Baked Chicken and Vegetables
Baked chicken is a great source of lean protein. Paired with vegetables and seasoned with sage, rosemary and thyme, this dish is a comforting classic that your family will love.
Ingredients
- 4 small potatoes
- 6 small carrots
- 1 large onion
- 2 tablespoons canola oil
- 1 whole raw chicken
- 1/2 cup water
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- Cooking oil spray
Instructions
- Preheat oven to 400 degrees.
- Wash all vegetables. Cut potatoes and carrots into bite size chunks. Cut onion into quarters.
- Place vegetables in a large bowl and toss with the vegetable oil to evenly coat vegetables.
- Place vegetables in the bottom of a large roasting pan.
- Cut whole chicken into breast, thigh, leg and wing portions. Remove skin. Place chicken pieces on top of vegetables in the roasting pan.
- Mix water, sage, rosemary, thyme and pepper in a small bowl. Pour over chicken and vegetables. Spray seasoned chicken and vegetables lightly with cooking spray.
- Place pan in oven and bake for about 45 minutes. Chicken is done when a meat thermometer in both a breast and thigh reads 165 degrees.
Notes
Smart Shopping Tips
- Buying a whole raw chicken is typically cheaper than packaged, boneless cuts. There are several helpful videos online to teach you how to cut up a whole chicken. With a little practice you can cut up a chicken like a pro!
- Save the bones and carcass of the chicken to make chicken stock at home. Save in a large plastic bag in the fridge for a few days or in the freezer for a few months.
- Instead of cutting up the chicken, you could roast it whole. Roasting whole requires about 30 extra minutes cooking time.
- You could leave the skin on the chicken to make it more juicy, but remove before eating as it is high in fat.
- You could also make this recipe in a slow cooker and have it ready when you get home for dinner.
- Use a package of bone-in thighs instead of a whole chicken.
