Roasted Chicken And Vegetables
This Roasted Chicken and Vegetables is a go-to one-pan dinner, featuring tender chicken, roasted veggies, and flavorful pan juices.
Equipment
- 9x13 inch baking pan
Ingredients
- 2 pounds chicken (breasts, thighs or drumsticks)
- 4 medium potatoes (peeled and cut in cubes)
- 1 large onion (cut in wedges)
- 2 cups cherry tomatoes (or regular tomatoes cut into quarters)
- 6 cloves garlic (minced)
- 1 red bell pepper bell pepper (roughly chopped)
- 1 cup kalamata olives
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt to taste
- pepper to taste
- 3 leaves basil (chopped)
Instructions
- Preheat the oven to 375°F.
- Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
- Dump the veggies into a large 9×13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
- Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Notes
Cut your veggies evenly so they roast at the same speed. Use what you’ve got: thighs, breasts, drumsticks, red onions, cherry tomatoes, russets, it all works. Smoked paprika and balsamic are essential. Pre-chop your veggies for a shortcut. Leftovers make great lunches.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 28gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 54mgSodium: 417mgPotassium: 834mgFiber: 5gSugar: 5gVitamin A: 1232IUVitamin C: 63mgCalcium: 53mgIron: 2mg
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