Description
This roasted chicken and vegetables recipe is a rich, hearty one-pan meal, perfect for an effortless yet flavorful dinner. Featuring tender chicken, savory spices, and a mix of vegetables roasted to perfection, it’s simple, delicious, and versatile for any occasion.
Ingredients
Units
Scale
For the Chicken
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- 2 pounds chicken breasts, thighs, or drumsticks
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For the Vegetables
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- 4 medium potatoes, peeled and cut in cubes
- 1 large onion, cut in wedges
- 2 cups cherry tomatoes or regular tomatoes, cut into quarters
- 1 red bell pepper, roughly chopped
- 1 cup kalamata olives
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Seasoning
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- 6 cloves garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 3 basil leaves, chopped
Instructions
- Preheat the oven: Start by preheating your oven to 375°F to ensure the perfect roasting temperature.
- Prepare the vegetables and chicken: In a large bowl, toss the potatoes, onion, tomatoes, peppers, and olives with half of the garlic, olive oil, balsamic vinegar, smoked paprika, and a sprinkle of salt and pepper. Do the same with the chicken in a separate bowl, using the remaining half of these ingredients.
- Assemble the dish: Spread the seasoned vegetables evenly into a 9×13 baking dish. Arrange the chicken pieces on top of the vegetables for even cooking and roasting.
- Roast to perfection: Place the baking dish in the preheated oven and roast for 1 hour, or until the chicken is fully cooked through (internal temperature of 165°F) and the potatoes are tender when poked with a fork.
- Finish with fresh basil: Remove the dish from the oven and sprinkle the chopped basil leaves all over the chicken and roasted vegetables for a fresh, aromatic finish. Drizzle some of the flavorful pan juices over the chicken before serving.
Notes
- Chicken Choices: This recipe is versatile! Whether you prefer chicken breasts, thighs, or drumsticks, any of them will work wonderfully. Just ensure they’re roughly the same size for even cooking.
- Vegetable Variations: Feel free to experiment with other veggies you have on hand. Zucchini, carrots, or green beans would be lovely additions or substitutions.
- Baking Dish: If you don’t have a 9×13 baking dish, two smaller dishes will do the trick. Just make sure to spread out the ingredients so they’re not too crowded, ensuring even roasting.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of chicken broth or water to keep the dish moist.
- Olive Alternatives: If kalamata olives aren’t your thing or you don’t have them on hand, green olives or even black olives can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
