Roasted Chicken And Vegetables
This delicious Roasted Chicken And Vegetables recipe features tender chicken with a colorful medley of veggies, perfect for a hearty meal.
Equipment
- 9x13-inch baking pan
Ingredients
Poultry
- 2 pounds chicken (breasts, thighs or drumsticks)
Vegetables
- 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)
- 6 cloves garlic (minced)
- 1 cup kalamata olives
- 3 leaves basil (chopped)
Condiments
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
Cooking Steps
- 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, it all works. Smoked paprika + balsamic = magic: don’t skip those two if you can help it. Pre-chop your veggies the night before and store them in the fridge. Leftovers make great lunches: reheat with a splash of broth or wrap it all in a tortilla.
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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