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
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.
Recipe 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.
Easy, delish and will make again! Added additional veggies. 🙆🏻♀️
What a wonderful recipe, Delicious!! I slightly modified it. I used a salt brine for 20min. Using breasts. Added rosemary and used Yams and potatoes. Near the end of cooking I crumbled some feta on top.
I really want to try this recipe this weekend! Do you know how i can get that beautiful char on the chicken and vegetables?
You can broil it for a few minutes to get a nice crisp finish, just keep an eye on it so it doesn’t burn!
This recipe was so good I added carrots and green beans
Ps. Would it work if I added some dried fruit, like prunes, dates or figs and omitted the olives?
Absolutely! You can customize to your liking and make it your own.
This recipe was very easy to make and my husband loved it. I used boneless skinless breast. Perhaps I should have covered dish so that the chicken would be moister. Had lots of veggies left over – will use them as a side another night. Will definitely make again. Great way to include lots of veggies in meal.
This was delicious. I added carrots so need to ‘pre cook’ them a bit in the future.
The family loved this!! It was such an easy and flavorful meal! Loved it!!!!!
Just wondering if you have to cover or put a lid on the roasting dish
You don’t have to cover it.
Can I use sweet potatoes instead of potatoes?
Sure!
Can I use chickens breast boneless?? And if so, do I have to cover it so it doesn’t dry out?
Yes you can definitely use boneless chicken breasts and yes, you can cover the roasting pan for the first half hour and then uncover it so everything gets roasted.
If you use chicken breasts should they be bone-in rather than b/s?
That would work best so they don’t dry out!
Hi Jo,
This looks delicious! I have a two part question. I have some frozen leg quarters, so I’m wondering if that cut would work here, and if I would need to defrost them first. Thanks so much!
Yes, they would totally work. I would defrost them first, otherwise they might take a bit too long to cook.
So easy and delicious! The balsamic is not strong so don’t let that deter you from a great marinade! I added carrots and it all cooked wonderfully. Thanks again for a wonderful recipe… I served it with shoepeg casserole.
Mm. yum. Delicious.
Hi Jo, I know that you said a large baking dish, but can you give me approximate measurements or size?
Approx. 9×13 – You can also refer to this chart for extra help if needed 🙂
How deep should the dish be please?
It doesn’t really matter, as long as things don’t spill over, you can even use a baking sheet which I think is about 1 inch deep, but most casserole dishes about 2.5-3 inches deep.
Yay! What a new look! The colors are so pretty, so pleasing to the eye! Love, love, love the new design. And the chicken, too 🙂
Lol, thanks Lalaine! I’ve been wanting to change the design for a while now but it took me forever to decide on the colors. 🙂