Roasted Chicken And Vegetables
User Reviews
4.6
762 reviews
Excellent
Roasted Chicken And Vegetables
Report
This family favorite Roasted Chicken and Vegetables dish truly embodies the essence of heartwarming comfort food. Succulent chicken pieces, seasoned with aromatic garlic, smoked paprika, and a hint of balsamic, pair harmoniously with a medley of robust potatoes, juicy cherry tomatoes, and zesty kalamata olives.
Share:
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 roughly chopped
- 1 cup kalamata olives
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 3 basil leaves 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.
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 9x13 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 Information
Show Details
Serving
1serving
Calories
390kcal
(20%)
Carbohydrates
28g
(9%)
Protein
17g
(34%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
54mg
(18%)
Sodium
417mg
(17%)
Potassium
834mg
(24%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1232IU
(25%)
Vitamin C
63mg
(70%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 390kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 54mg | 18% |
| Sodium | 417mg | 17% |
| Potassium | 834mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1232IU | 25% |
| Vitamin C | 63mg | 70% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
762 reviews
Excellent
Other Recipes
You'll Also Love
Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables
European, American, Canadian
5.0
(18 reviews)
