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Baked Chicken Potatoes and Carrots

by
author image Shelley Frost
Based in the Midwest, Shelley Frost has been writing parenting and education articles since 2007. Her experience come from teaching, tutoring and managing educational after school programs. Frost worked in insurance and software testing before becoming a writer. She holds a Bachelor of Arts in elementary education with a reading endorsement.
Baked Chicken Potatoes and Carrots
Baked chicken, potatoes and carrots. Photo Credit Lesyy/iStock/Getty Images

Baked chicken and vegetables is a one-pan dish that is simple to prepare. The ingredients all go into the oven at the same time and come out cooked and seasoned. You have the option of roasting a whole chicken or cutting it into pieces for a faster cooking time. The seasonings for your chicken, potatoes and carrots also allow you flexibility to create the desired flavor.

Ingredients

When selecting your chicken for the dish, consider the type of meat each person likes to eat. A whole chicken is an option that offers both dark and white meat. If no one in the family likes dark meat, choose bone-in chicken breasts. Use baby carrots to save time, or peel and cut regular carrots into smaller pieces. You can use peeled russet potatoes cut into smaller pieces or baby potatoes that are already smaller. If you choose baby potatoes, you can either peel them or leave them with the skins on. If you want additional flavor, add onion chunks and celery to the ingredients list. You'll need 1 cup of chicken broth, 1 to 2 tbsp. of olive oil and your preferred seasonings, which may include salt, pepper, paprika, garlic powder and oregano.

Preparation

Drizzle the chicken skin with olive oil and brush it around to help the skin get crispy. You can also use melted butter. Season the chicken with the selected seasonings. Place the whole chicken in the middle of a roasting pan. If you're using pieces of chicken, arrange them evenly around the bottom of the pan. Wash, peel and cut the vegetables as needed. Arrange the vegetables in the pan around the chicken. Season the carrots and potatoes with salt, pepper and other preferred seasonings. Add chicken broth to the bottom of the pan.

Baking

To avoid the skin getting too crispy right away, cover the pan with aluminum foil at the beginning of the baking time. Remove the foil for the last five to 10 minutes of baking. The pan of chicken and vegetables goes into the oven at 375 degrees Fahrenheit. Pieces of chicken won't take as long to bake. Check the pieces after one hour of baking. Chicken should be at least 165 degrees Fahrenheit internally when measured by a meat thermometer. You can also check the chicken by cutting into the thickest part to make sure it is no longer pink. If you're baking a whole chicken, check to see if it is done after one hour and 30 minutes. Bake the chicken longer if it isn't 165 degrees Fahrenheit.

Serving

The chicken should rest for 10 to 15 minutes before you cut into it so the juices settle throughout the meat. If you baked a whole chicken, carve it right before serving. Baked pieces of chicken don't need any additional carving or serving preparation. Toss the potatoes and carrots with the chicken broth in the bottom of the pan.

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