Roasted Chicken And Vegetables
User Reviews
4.6
Roasted Chicken And Vegetables
Description
Roasted Chicken and Vegetables brings together chicken breasts, thighs, or drumsticks with a blend of hearty potatoes and vibrant vegetables like tomatoes, onions, and red bell peppers. The addition of kalamata olives lends a briny depth, while garlic and smoked paprika provide warmth and savory notes. Roasting the components in a single baking dish ensures even cooking and mingled flavors. The chicken juices and pan drippings create a natural sauce that enhances the roasted vegetables. Fresh basil sprinkled on top brightens the flavors just before serving.
The dish combines tender, well-cooked chicken with potatoes that turn fork-tender during roasting, complemented by the softened sweetness of the tomatoes and onions. The roasted garlic infuses the dish without overpowering it, while the balsamic vinegar introduces a subtle acidity that balances the richness.
This recipe is practical for a balanced dinner and does well when prepared in one pan, minimizing cleanup. Leftovers can be reheated by adding a splash of liquid to maintain moisture.
Variations in vegetables and olives are possible without affecting the core of the recipe. Maintaining similar cooking times and sizes helps ensure everything cooks evenly.
Ingredients
- 2 pounds chicken breasts, thighs or drumsticks
- 4 medium potato peeled and cut in cubes
- 1 large onion cut in wedges
- 2 cups cherry tomato 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 to taste
- black pepper to taste
- 3 basil chopped, leaves
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
- Choose chicken pieces of similar size for even roasting.
- Substitute or add vegetables like zucchini, carrots, or green beans to vary the dish.
- Use two smaller baking dishes if a 9x13 dish isn't available, spreading ingredients to avoid crowding.
- Store leftovers in an airtight container in the fridge for up to three days, and reheat with added broth or water to keep moist.
- If kalamata olives are unavailable or undesired, green or black olives can be used instead.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
