Recipe Idea: Baked Chicken with Vegetables
Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Baked Chicken with Vegetables. I thought I’d write about this simple meal because it is my sister-in-law Margaret’s birthday today. (Happy birthday, Margaret!) Margaret loves plain food, and she is not fond of most vegetables. So a simple Baked Chicken is a good option for her birthday.
Chicken is such a versatile food. It is probably one of my favorite “meats”—I know, it’s not really considered a meat. Meat generally refers to beef, pork and lamb. I like chicken baked, fried, stir-fried, grilled, and just about any other way you can make it. It’s good made in a slow cooker, too. And it is inexpensive.
As with anything, though, organic is better. And, contrary to what Jaques Pepin (a famous chef) says, I think you should wash the chicken before you cook it. (I also think it’s good to wash other meats before you cook them.) Pepin says you cook the meats to a high enough temperature that anything living there that shouldn’t be there will die in the process. But just in case, I say, rinse it thoroughly with water and dry it off with a paper towel before you cook it.
This recipe can be made either in the slow cooker (6 hours on low) or using a conventional oven. Sometimes I add dried tarragon, basil or oregano (1 teaspoonful) by sprinkling it over the chicken and vegetables. Bake it in an pan like this one, uncovered:
Read on for the recipe and nutrition information…