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fresh out of the oven, roasted chicken and vegetables in a baking dish.
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4.54 from 233 votes

Roasted Chicken And Vegetables

This family favorite Roasted Chicken and Vegetables dish truly embodies the essence of heartwarming comfort food. Succulent chicken pieces, seasoned with aromatic garlic, smoked paprika, and a hint of balsamic, pair harmoniously with a medley of robust potatoes, juicy cherry tomatoes, and zesty kalamata olives.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American
Keyword: chicken and vegetables, roasted chicken, roasted chicken and vegetables, roasted vegetables
Servings: 6
Calories: 390kcal


  • 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


  • 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.



  1. Chicken Choices: This recipe is versatile! Whether you prefer chicken breasts, thighs, or drumsticks, any of them will work wonderfully. Just ensure they're roughly the same size for even cooking.
  2. Vegetable Variations: Feel free to experiment with other veggies you have on hand. Zucchini, carrots, or green beans would be lovely additions or substitutions.
  3. Baking Dish: If you don't have a 9x13 baking dish, two smaller dishes will do the trick. Just make sure to spread out the ingredients so they're not too crowded, ensuring even roasting.
  4. Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of chicken broth or water to keep the dish moist.
  5. Olive Alternatives: If kalamata olives aren't your thing or you don't have them on hand, green olives or even black olives can be used as a substitute.


Serving: 1serving | Calories: 390kcal | Carbohydrates: 28g | Protein: 17g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 417mg | Potassium: 834mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1232IU | Vitamin C: 63mg | Calcium: 53mg | Iron: 2mg