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Baked Chicken with Vegetables
Source: Food Stamp Nutrition Connection

Whole chicken roasted with onion, potato and carrots.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 279.1
Total Carbs 25.7 g
Dietary Fiber 4.2 g
Sugars 6.0 g
Total Fat 4.5 g
Saturated Fat 1.1 g
Unsaturated Fat 1.1 g
Potassium 416.8 mg
Protein 35.9 g
Sodium 163.3 mg
Dietary Exchanges
2 1/2 Fat , 1 1/2 Vegetables , 3 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  potatoes, fresh, medium
6 each  medium carrots
1 each  large onion
1 each  whole roasting chicken, without skin
0 1/2 cup  cold water
1 tsp  ground thyme
0 1/4 tsp  black pepper
  1. Preheat oven to 400 degrees.
  2. Place potatoes, carrots and onions in a large roasting pan.
  3. Put chicken pieces on top of the vegetables.
  4. Mix water, thyme and pepper. Pour over chicken and vegetables.
  5. Spoon juices over chicken once or twice during cooking.
  6. Bake at 400 degrees for one hour or more until browned and tender.

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