Roasted Chicken And Vegetables
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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.
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
- 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.
- 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.
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:
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
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Roasted Chicken And Vegetables
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
- 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.
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can I use boneless skinless chicken breast in this recipe and if so, does the roasting time change? Will boneless skinless chicken breasts get too dry?
Hi there! Yes, you can certainly use boneless, skinless chicken breasts in this recipe. However, keep in mind that they do cook faster and can become dry if overcooked.
I’d recommend you start checking the chicken for doneness around the 20-25 minute mark, depending on the size of the chicken breasts. The safest way to check is by using a meat thermometer – the chicken is done when it reaches an internal temperature of 165°F.
One trick to prevent the chicken breasts from drying out is to brine them before cooking. Simply soak the chicken in a solution of salt and water for about 15-30 minutes before you plan to cook it. This will help the chicken retain moisture during the cooking process.
Remember, every oven is different, and cooking times can vary, so keep a close eye on it. Happy cooking!
This recipe is easy & delicious!! I have prepared this dish many times—adding whatever veggies I have. The reviews from the “consumers” are “make it again”! Thank you!!
So glad you liked it!
Can you make the roasted veges and chicken in a enameled cast iron cooker
Yes.
We DEVOURED this. My kids (12 and 14) absolutely loved it. I used boneless skinless thighs because that’s what I had. I used brussel sprouts, zucchini, carrots, potatoes, parsnips, and tomatoes. It was SO GOOD. I used a lot more seasonings and also used onion, salt and pepper, as well as more balsamic vinegar which is why I gave it 4 stars. But seriously fantastic.
Just bought your “Big Book…cookbook”.Can I use boneless, skinless chicken thighs or will they dry out? They are so easy to use because there isn’t any thing to cut up, less fat without the skin and no bones to bite around. If so, is there a different time for cooking?
You can totally use them. Yes, boneless skinless thighs will take less time to cook, best way is to check with a thermometer and when they reach an internal temperature of 165°F (74°C) they’re all done. The time difference could be about 10 minutes. If you want you could add them a few minutes into the cooking process so you don’t over cook them.
Very easy Assembly and super simple recipe. Used Breasts and Thighs. Went with Veggies on hand that were onion, carrot, baby red potatoes. I like how interchangeable so many different Veggies can be in this. It was DELICIOUS. the olive oil & balsamic caramelized everything so well. Will absolutely make this again !
So glad you liked it!
This was quick, easy and delicious! I sprinkled a little feta on top, along with the basil when I dished it out. Yum!
Delicious! I’m no whiz in the kitchen so it was more like 30 minute prep. Didn’t have 2 lb of chicken so I added kielbasa saugus sliced and cubed the chicken to bite size. Really great dish it was so good, thank you!
Easy recipe. Delicious chicken
Do you cover while cooking with foil
No, I do not.
I made this for dinner last night and it was delicious! So easy to prepare and I got to spend time with my friends while it was cooking. Highly recommended 👌
Left out the olives (not a fan) and smoked paprika (didn’t have any) – turned out great! Used skinless but bone-in chicken legs/thighs. Will make this again!
Fantastic! chicken & veg. recipe, My dislike for olives I omitted but followed the rest of the recipe to the letter, very pleased. Very enjoyable leftovers as well thx…
Glad you liked it! 🙂
This was a great recipe & great dish!!!
Glad you enjoyed it!
Quick question- Shouldn’t veggies and chicken have a different roast time? I followed the recipe but my veggies were overcooked after 1 hour.
Usually it should be fine, but if you find your veggies are too mushy, you can always add them a few minutes later to the pan.
This recipe will not disappoint! We were all pleasantly surprised, teenagers loved it!