Prep time: 10 mins | Cook time: 1 hr | Total time: 1 hr 10 mins | Serves: 6
I have been loving this roasted chicken and vegetables. It’s one of my family’s favorite. Super easy to make and a complete meal in one pan. Tender and juicy roasted chicken over a bed of tender, flavorful veggies.
INGREDIENTS
4 medium potatoes were peeled and cut into cubes
2 lbs chicken breasts, thighs, or drumsticks
4 tbsp olive oil
1 large onion, cut into wedges
6 cloves garlic, minced
1 c. kalamata olives
1 red bell pepper, roughly chopped
1 tbsp balsamic vinegar
1 tsp smoked paprika
2 c. cherry tomatoes or regular tomatoes, cut into quarters
3 basil leaves, chopped
salt and pepper to taste
HOW TO MAKE ROASTED CHICKEN AND VEGETABLES
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To a large bowl, add the potatoes, onion, tomatoes, peppers, and olives. In a different bowl, add the chicken. Over the veggies, add half each of the garlic, oil, vinegar, salt, pepper, and paprika, then add the other half of the chicken. Toss well.
Step 3: Into a large 9 x 13-unch baking dish, dump the veggies. On top, arrange the veggies. Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the potatoes are tender.
Step 4: When ready to serve, sprinkle the fresh basil on top of the chicken and veggies. Drizzle with the pan juices and serve right away. Enjoy!
NOTES:
Keep the leftovers in an airtight container and store them in the fridge for up 4 days. If desired, you can store the veggies and chicken in separate containers.
To reheat, transfer the leftovers to a baking dish and cover them with foil. Reheat for about 10 minutes at 375 degrees or until warmed through. Or reheat in the microwave.
You can also freeze any leftovers for up to 4 months. Simply keep them in an airtight container or large freezer bag. Just note that the veggies will soften a little.
Nutrition Facts:
Calories: 370 kcal (19%) | Carbohydrates: 22g (7%) | Protein: 18g (36%) | Fat: 24g (37%) | Saturated Fat: 5g (31%) | Cholesterol: 54mg (18%) | Sodium: 421mg (18%) | Potassium: 821mg (23%) | Fiber: 5g (21%) | Sugar: 4g (4%) | Vitamin A: 1229IU (25%) | Vitamin C: 54mg (65%) | Calcium: 70mg (7%) | Iron: 5mg (28%)
Ingredients
- 4 medium potatoes were peeled and cut into cubes
- 2 lbs chicken breasts, thighs, or drumsticks
- 4 tbsp olive oil
- 1 large onion, cut into wedges
- 6 cloves garlic, minced
- 1 c. kalamata olives
- 1 red bell pepper, roughly chopped
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 2 c. cherry tomatoes or regular tomatoes, cut into quarters
- 3 basil leaves, chopped
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To a large bowl, add the potatoes, onion, tomatoes, peppers, and olives. In a different bowl, add the chicken. Over the veggies, add half each of the garlic, oil, vinegar, salt, pepper, and paprika, then add the other half of the chicken. Toss well.
Step 3: Into a large 9 x 13-unch baking dish, dump the veggies. On top, arrange the veggies. Place in the preheated oven and bake for about an hour or until the chicken is completely cooked and the potatoes are tender.
Step 4: When ready to serve, sprinkle the fresh basil on top of the chicken and veggies. Drizzle with the pan juices and serve right away. Enjoy!
Notes
Keep the leftovers in an airtight container and store them in the fridge for up 4 days. If desired, you can store the veggies and chicken in separate containers. To reheat, transfer the leftovers to a baking dish and cover them with foil. Reheat for about 10 minutes at 375 degrees or until warmed through. Or reheat in the microwave. You can also freeze any leftovers for up to 4 months. Simply keep them in an airtight container or large freezer bag. Just note that the veggies will soften a little.
