Baked Chicken and Vegetables

Name: Baked Chicken and Vegetables
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless, skinless chicken thighs (700 g) Chicken Thigh (Boneless, Raw); 4, sliced Gold Potato; 6, sliced Carrots (Mature); 1, quartered Onions (Yellow); 1/2 cup Water; 1 teaspoon Dried thyme; 1/4 teaspoon, ground Black pepper

Chicken thighs, potatoes and carrots baked on one pan — 437 calories and 36.9 g of protein a serving.

437kcal per serving

36.9gprotein

40.2gcarbs

14.6gfat

192 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 4 — 1/4 of the pan (about 500 g). Estimated; may vary.

Prep15 min

Cook50 min

Total65 min

Makes4 servings

DifficultyMedium

Boneless chicken thighs bake on a bed of potatoes, carrots and onion in a single pan. A quarter of the pan comes to 437 calories with 36.9 g of protein, and the thigh meat is what makes it forgiving — it stays juicy through the long bake the potatoes need, where breast meat would dry out.

The one thing that decides the result is pan space. Packed pieces trap their own steam and never brown. Spread the vegetables in one layer, leave a finger of room between the thighs, and use the widest pan you own. Slice the potatoes no thicker than a quarter inch so they finish with the chicken.

Leftovers keep three or four days and reheat better than most baked chicken, again because of the thighs. Bone-in pieces work if that is what you have — add about fifteen minutes and check the temperature rather than the clock. Serve with a green salad if you want something raw on the plate.

Ingredients

Amounts below make 4 servings, one serving is 1/4 of the pan (about 500 g).

Chicken Thigh (Boneless, Raw)1 1/2 lb boneless, skinless chicken thighs (700 g)
Gold Potato4, sliced (692 g)
Carrots (Mature)6, sliced (366 g)
Onions (Yellow)1, quartered (150 g)
Water1/2 cup (118 g)
Dried thyme1 teaspoon
Black pepper1/4 teaspoon, ground

Cook’s tips

Slice the potatoes no thicker than a quarter inch so they finish at the same time as the chicken.
Bone-in thighs or drumsticks work too — add about fifteen minutes and go by the 165 degrees F reading, not the clock.
Cool leftovers within two hours, refrigerate up to four days, and reheat until steaming hot throughout.
Contains: none of the nine major food allergens.
Naturally gluten-free and dairy-free as written; boneless chicken breast works if you prefer it leaner, but cut the bake to 35 minutes.

Method

Wash your hands and all surfaces before you start.
Heat the oven to 400 degrees F.
Spread the sliced potatoes, carrots and quartered onion across a large roasting pan in one layer.
Lay the chicken thighs on top, leaving space between them so they brown instead of steam.
Stir the water, thyme and black pepper together and pour the mixture over the pan.
Bake about 50 minutes, spooning the juices over the chicken once or twice.
Check that the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender.

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