TL;DR
- 141 kcal · 7.0 g protein per serving
- Gluten-free, Dairy-free
Baked Chicken with Vegetables is the kind of home-style American supper that builds a full meal in a single roasting pan. Root vegetables—sliced potatoes, carrots, and a quartered onion—form a bed that catches the chicken's juices as they render during a long, hot roast. The bird is cut into pieces and skinned before cooking, which lets the heat reach the meat evenly while the vegetables underneath soften and caramelize in the drippings. A simple mixture of water, thyme, and black pepper is poured over the top before the pan goes into a 400 °F oven; from there, the dish largely cooks itself, needing only an occasional spooning of juices over the chicken to keep the surface moist and encourage browning.
For anyone tracking portions, this recipe has a straightforward structure that makes it easy to build a plate. The chicken pieces are distinct, individual servings of protein, and the vegetables provide a built-in side that covers both starch and fiber in one scoop. Because the skin is removed before cooking, the dish leans lighter than a classic roasted bird, while the potatoes and carrots add substance that makes a modest portion of meat feel like a complete meal. The lack of added fats or heavy sauces keeps the ingredient list short and the cooking method simple—there is nothing to measure beyond the seasonings, and the water helps the vegetables steam and braise as the chicken roasts above them.
A few practical notes make the difference between a good roast and a great one. First, cut the potatoes and carrots into similar-sized slices so they cook at the same rate; uneven pieces will leave some vegetables underdone while others turn mushy. Second, do not skip the occasional basting step—spooning the pan juices over the chicken every twenty minutes or so keeps the exposed meat from drying out during the full hour in the oven. Finally, check for doneness by piercing the thickest part of a thigh; the juices should run clear, and the chicken should pull easily from the bone. If the vegetables are not quite tender when the meat is ready, let the pan rest for a few minutes—carryover heat will finish them without overcooking the chicken.
Ingredients — For 6 servings
- 4 medium potatoes, sliced 680 g
- 6 medium carrots, sliced 366 g
- 1 large onion, quartered 154 g
- 1 whole chicken, raw, cut into pieces, skin removed 100 g
- 1/2 cup water 118 g
- 1 teaspoon thyme 3 g
- 1/4 teaspoon ground black pepper 1 g
Nutrition per serving
141 kcal
| Protein | 7.0 g |
|---|---|
| Carbohydrates | 28.2 g |
| of which sugars | 4.9 g |
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Fiber | 4.6 g |
| Sodium | 61 mg |
Nutrition computed from USDA FoodData Central per-ingredient data (curated reference table, engine/systems/recipe/data/ingredient_nutrition_db.json).
Instructions
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Wash your hands with soap and water before you begin, and rinse any fresh produce you'll be using.
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Preheat oven to 400 °F.
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Place potatoes, carrots, and onions in a large roasting pan.
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Put chicken pieces on top of the vegetables.
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Mix water, thyme, and pepper.
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Pour over chicken and vegetables.
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Spoon juices over chicken once or twice during cooking.
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Bake at 400 °F for one hour or more until browned and tender.
Track Baked Chicken with Vegetables in Kaloria
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Get Kaloria freeFrequently asked questions
Can I use boneless, skinless chicken breasts instead of a whole cut-up chicken?
Yes, but adjust the cooking time. Boneless breasts cook faster than bone-in pieces and can dry out in a full hour at 400 °F. Start checking for doneness around 35–40 minutes, and consider adding the chicken partway through the vegetable roasting time so the potatoes and carrots still get their full hour.
What if I don't have fresh thyme?
Dried thyme works fine—use about 1 teaspoon, which is what the recipe already calls for. If you prefer another herb, rosemary or oregano substitute well with chicken and root vegetables. Just crush dried herbs between your fingers before adding so they release their oils into the water mixture.
How should I store and reheat leftovers?
Cool the chicken and vegetables to room temperature, then refrigerate in an airtight container for up to three days. To reheat, place everything in a covered baking dish with a splash of water or broth and warm at 350 °F until hot throughout—about 15–20 minutes. The microwave works too, but the oven better preserves the texture of the potatoes.
Why does the recipe call for removing the skin before baking?
Removing the skin cuts down on rendered fat and lets the seasonings reach the meat directly. It also encourages the chicken pieces to brown more evenly against the hot pan. The vegetables still pick up plenty of flavor from the juices that collect underneath, so you don't lose much richness.
Can I add other vegetables to the pan?
Absolutely, as long as they roast at a similar pace. Parsnips, turnips, or celery root work well alongside potatoes and carrots. Avoid quick-cooking vegetables like zucchini or bell peppers, or add them in the last 20 minutes so they don't turn to mush during the full hour.
Sources
- USDA MyPlate Kitchen — Recipe adapted from USDA MyPlate Kitchen.
- USDA FoodData Central — Nutrition panel computed from USDA FoodData Central per-ingredient data via a curated reference table.