Baked Chicken & Vegetables

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 263.1
  • Total Fat: 1.7 g
  • Cholesterol: 49.7 mg
  • Sodium: 133.2 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 7.0 g
  • Protein: 24.3 g

View full nutritional breakdown of Baked Chicken & Vegetables calories by ingredient
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Introduction

I had an idea, and I threw the ingredients together. When I made this, the chicken came out a little dry. Covering it with aluminum foil may correct this. I do not add salt to my recipes so that it can be added to taste when served. I had an idea, and I threw the ingredients together. When I made this, the chicken came out a little dry. Covering it with aluminum foil may correct this. I do not add salt to my recipes so that it can be added to taste when served.
Number of Servings: 3

Ingredients

    3 small chicken breasts, bone-in, skin removed
    3 large red potatoes
    4 carrots
    3 medium onions
    2 garlic cloves
    1 tsp ground sage
    1 tsp ground thyme
    1/2 cup water

Directions

Preheat oven to 400 degrees.

Coarsely chop the vegetables and garlic and place in the bottom of a roasting pan. Place the chicken breasts on top. Add the water to the pan. Sprinkle the sage and thyme over the chicken and vegetables.

Cook for 60 minutes.

Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user MICHAELA2780.

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