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Roasted Chicken And Vegetables

Roasted Chicken And Vegetables

This Roasted Chicken and Vegetables is my go-to one-pan dinner, tender chicken, roasted veggies, and the kind of pan juices you’ll want to soak up with bread.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 390 kcal

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 whole red bell pepper roughly chopped
  • 1 cup kalamata olives
  • 4 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon smoked paprika
  • salt and 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 9x13 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.

Nutrition

Serving: 1servingCalories: 390kcal
Keyword chicken and vegetables, roasted chicken, roasted chicken and vegetables, roasted vegetables
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