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Baked Chicken with Vegetables

This healthy recipe comes from NDSU Extension Service.


  • 4 sliced potatoes
  • 6 sliced carrots
  • 1 small onion, chopped
  • 1 1/2 lbs. cut-up chicken breasts
  • 1/2 c. water
  • 1 tsp. thyme
  • 1/4 tsp. pepper


Preheat oven to 400 F. Place potatoes, carrots and onion in a large roasting pan. Put chicken pieces on top of vegetables. Mix water, thyme and pepper. Pour over chicken and vegetables. Spoon juices over chicken once or twice during cooking. Bake at 400 degrees for one hour or more until chicken reaches an internal temperature of 170 F and is browned and tender.

Makes 6 servings.

Per Serving: about 160 calories, 2 grams (g) of fat, 32 g carbohydrate.

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