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Monday, January 23, 2017

Baked Chicken and Vegetables







adapted from A Cozy Place Called Home
4 chicken thighs (I used bone-in, but you can use boneless chicken breast, cut up chicken, or even pork)
8 oz baby carrots
3 small potatoes, scrubbed and cut into large chunks
1 small onion, quartered
1/2 tsp salt
1/2 tsp pepper
1 tsp ground sage
1 TBS thyme
1 cup chicken broth
2 TBS cornstarch

Brown your meat in some hot oil and then place in a casserole dish
Top with carrots, potatoes, and onions
Season with salt, pepper, ground sage, and thyme
Mix chicken broth and cornstarch then pour over top
Bake uncovered for 45 minutes (Time will depend on the meat you use for example bone-in will take longer than boneless so account for that when you are cooking this.  The best bet is to use a meat thermometer) at 375 or until chicken is done and veggies are tender
Easy peasy!  You can't beat that at all!  This is such a simple dish, but it tastes incredible!  Add whatever you like and enjoy!

Below is the nutritional value per serving.  This recipe yields 4 servings.

Nutrition Facts
Serving Size 420 g
Amount Per Serving
Calories 364 Calories from Fat 83
% Daily Value*
Total Fat 9.3g 14%
Saturated Fat 2.5g 13%
Cholesterol 101mg 34%
Sodium 757mg 32%
Total Carbohydrates 31.1g 10%
Dietary Fiber 5.4g 22%
Sugars 5.2g
Protein 37.6g
Vitamin A 159% Vitamin C 47%
Calcium 7% Iron 21%
Nutrition Grade A-
* Based on a 2000 calorie diet

High in niacin
High in selenium
Very high in vitamin A
High in vitamin B6
High in vitamin C

http://learningtheropesonerecipeatatime.blogspot.ca/2013/02/baked-chicken-and-vegetables.html#

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