4.6 from 432 votes
Roasted Chicken And Vegetables
Roasted Chicken and Vegetables features tender chicken pieces cooked alongside a colorful mix of potatoes, onions, cherry tomatoes, bell peppers, and kalamata olives. The dish is seasoned with garlic, smoked paprika, and balsamic vinegar, which add layers of savory and slightly tangy flavor. Baking everything together allows the ingredients to meld, creating a satisfying one-pan meal with juicy chicken and roasted vegetables. Fresh basil finishes the dish with a fragrant touch.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
6
Calories:
390 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 390
% 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.