Roasted Chicken And Vegetables

This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

This is such a great and easy chicken dinner complete with vegetables, all in one pan, perfect for a weeknight meal but fancy enough for a weekend dinner. This kind of chicken and vegetables is a favorite at my house and it’s something we make often, probably once a week. Here’s why:

• Minimal Prep
• Only one roasting pan to wash
• Simple ingredients that you probably already have in your pantry or fridge right now

Ingredient Notes

• Chicken – I used chicken thighs and breasts. You can use one or the other, or even drumsticks.
• Potatoes – Yellow, red, russet, any potato you like! Peel them or keep the skin on.
• Onion – I used a red onion. Yellow or white will work.
• Tomatoes – Quarter medium sized tomatoes or use cherry tomatoes like I have.
• Garlic – I love to use lots of garlic! You can use as much or as little as you like.
• Bell pepper – Red bell peppers work really well in this recipe to get some roasty sweetness. Orange or yellow will work too.
• Kalamata olives – Any of your favorite type of olives will work. This ingredient is totally optional.
• Olive oil – Other oils such as avocado, sunflower, safflower, or canola will work instead.
• Balsamic vinegar – This will add an amazing deep flavor. Red wine vinegar can be used if you don’t have balsamic.
• Smoked paprika – This is my secret weapon in the kitchen. I highly recommend buying smoked paprika if you don’t already have it.
• Basil – Fresh basil is best. I chopped some up and added it to the dish as a nice and bright, fresh flavorful garnish.

How to make Roasted Chicken and Vegetables

1. Season the ingredients: Preheat the oven to 375F. 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.
2. Roast: Dump the veggies into a large 9×13 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.
3. Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

What other types of veggies can I use?

You can use this recipe as an easy weeknight meal and an opportunity to use up those vegetables that are sitting in your fridge begging for a delicious use. Give some of these a try:

• Green beans
• Corn
• Zucchini
• Cauliflower
• Broccoli
• Carrots
• Parsnips
• Brussels Sprouts
• Kale

How to serve

I adore this recipe because it truly is a meal all in its own. You have chicken as your protein, potatoes as your starch, and a big roasted vegetable medley.

You can serve it with a simple salad:

• Kale and Quinoa Salad with Lemon Vinaigrette
• Summer Salad with Herbed Ricotta
• Creamy Cucumber Salad
• Tabbouleh Salad
• Mushroom Arugula Warm Salad

And some nice, fresh bread to soak up all that sauce:

• Honey Rolls
• No Knead Bread
• Artisan Bread
• No Knead Skillet Bread
• Slow Cooker Bread

How to store leftovers

Leftovers will last you 4 days stored in an airtight container in the fridge. You can store the veggies and chicken separate if you prefer, but I just tossed everything together.

Reheat either in the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 10 minutes or until warmed through.

Freezing

If you want to freeze your leftovers, they will last up 4 months stored in an airtight container or large freezer bag. Keep in mind that the veggies, after being cooked and frozen, will soften quite a bit.

To thaw straight from the freezer you can use the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 15-20 minutes or until warmed through.

More delicious recipes to try:

• Roast Chicken
• Moroccan Style Roast Chicken and Potatoes
• Lemon Roast Garlic Chicken Legs
• Garlic and Paprika Chicken
• Baked Chicken Breast
• Spatchcock Chicken
• Pressure Cooker Whole Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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4.53 from 226 votes

Roasted Chicken And Vegetables

Prep 10 minutes minutes

Cook 1 hour hour

Total 1 hour hour 10 minutes minutes

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This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.

US CustomaryMetric

6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat the oven to 375°F.
• Season the ingredients: 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.
• Roast: Dump the veggies into a large 9×13 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.
• Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

Notes

1. Leftovers will last you 4 days stored in an airtight container in the fridge. You can store the veggies and chicken separate if you prefer, but I just tossed everything together.
2. Reheat either in the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 10 minutes or until warmed through.
3. If you want to freeze your leftovers, they will last up 4 months stored in an airtight container or large freezer bag. Keep in mind that the veggies, after being cooked and frozen, will soften quite a bit.

Nutrition Information

Calories: 370kcal (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%)

© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.