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Baked Chicken with Vegetables

2015-09-23
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 60m
janet

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Nutritional Info

This information is per serving.

  • Calories

    561

  • Total Fat

    32 g

  • Saturated Fat

    9 g

  • Cholesterol

    150 mg

  • Sodium

    1154 mg

  • Potassium

    909 mg

  • Carbohydrates

    16 g

  • Dietary Fiber

    6 g

  • Sugars

    5 g

  • Protein

    41 g

Ingredients

  • 1 broiler/fryer chicken, cut up, or bone-in chicken parts of your choice
  • 2 cups diced potatoes
  • 3 large carrots, peeled and sliced
  • 2 ribs celery with tops, sliced
  • 1/2 cup hot water
  • 1 tablespoon margarine
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Method

Step 1

Place chicken slightly overlapping in center of a large roasting pan. Mix vegetables and spoon around chicken.

Step 2

Stir together remaining ingredients until margarine melts. Spoon over chicken and vegetables. Bake at 425°, basting once or twice for 1 hour or until chicken and vegetables are tender.

Leftovers can easily be turned into Chicken Pot Pie or Chicken and Dumpling Casserole

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