Baked Chicken

Name: Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole chicken; 3 chopped tomatoes; 1 chopped onion; 5 cloves garlic; 5 stalks chopped celery; 5 chopped carrots; 1 tsp. salt; 1 tsp. pepper; 1 tsp. oregano; 2 c. water; 3 Tbsp. butter; 3 Tbsp. white flour; 1 1/2 c. beer

Eats Now Editorial Team · Meat & Poultry

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Baked Chicken – a delicious recipe with chicken, tomatoes, onion, garlic, celery, carrots. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 whole chicken
3 chopped tomatoes
1 chopped onion
5 cloves garlic
5 stalks chopped celery
5 chopped carrots
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
2 c. water
3 Tbsp. butter
3 Tbsp. white flour
1 1/2 c. beer

1
In a baking pan, place chopped onions with peels, garlic with peels, tomatoes, celery, carrots and water.
2
Salt and pepper chicken; place on top of ingredients in baking pan and bake for 45 to 60 minutes in 375u00b0 oven.
3
After 20 minutes, baste with beer. Baste every 1/2 hour.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole chicken, 3 chopped tomatoes, 1 chopped onion, 5 cloves garlic, and more.

Yes, Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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