Baked Chicken With Vegetables
A hearty baked chicken with vegetables dish featuring tender chicken breasts, potatoes, carrots, and onions, all wrapped in foil for easy, flavorful cooking suitable for family dinners.
Ingredients
Instructions
- Place a square of foil on a flat surface and set a chicken breast on it, rib side up.
- Fill the hollow where the ribs are with sliced potatoes, peeled and cut carrots, sliced onion, salt, and pepper.
- Put a tablespoon of margarine on top of the chicken and vegetables.
- Close the foil wrap securely around the ingredients.
- Bake in a preheated oven at 350°F (175°C) for 1 hour and 20 minutes.
Tips & Substitutions
For added flavor, consider marinating the chicken in your favorite spices or a bit of lemon juice before wrapping it in foil. If you don't have margarine, butter or olive oil can be good substitutes. Feel free to add other vegetables like bell peppers or zucchini to enhance the dish. Ensure the chicken is fully cooked by checking its internal temperature reaches 165°F (74°C).
Serving Suggestions
Serve the baked chicken and vegetables with a side of crusty bread to soak up the flavorful juices, or pair with a light salad like Cabbage Noodle Salad for a refreshing contrast. This dish pairs beautifully with Chicken Biscuit Bake for a hearty meal. Consider garnishing with fresh herbs for an extra touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and vegetables in a baking dish, cover with foil, and heat in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. This helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken With Vegetables contains roughly 1073 calories, with 14g protein, 124g carbohydrates, and 60g fat. It is an excellent source of vitamin A (105% of the Daily Value), potassium (55% of the Daily Value), and dietary fiber (53% of the Daily Value). Note that it is relatively high in sodium, at 1147mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, bone-in chicken will work fine, but you may need to adjust the cooking time. Bone-in pieces typically require a longer cooking time, around 1 hour and 40 minutes, to ensure they reach the proper internal temperature while remaining juicy.
What can I substitute for potatoes?
If you prefer not to use potatoes, you can substitute them with sweet potatoes or turnips for a different flavor profile. Alternatively, cauliflower can be used for a low-carb option, although it may not need as long to cook.
Can I prepare this dish ahead of time?
Absolutely! You can prep the chicken and vegetables in advance, wrap them in foil, and store them in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if baking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).