Go Back
–+ servings
fresh out of the oven, roasted chicken and vegetables in a baking dish.
Print Recipe Add to Collection
4.57 from 274 votes

Roasted Chicken And Vegetables

This Roasted Chicken and Vegetables is my go-to one-pan dinner, tender chicken, roasted veggies, and the kind of pan juices you’ll want to soak up with bread. It’s easy, customizable, and full of cozy flavor.
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
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.

Video

Notes

  1. Cut your veggies evenly so they roast at the same speed, nobody wants half mushy, half raw.
  2. Use what you’ve got: thighs, breasts, drumsticks, red onions, cherry tomatoes, russets, it all works.
  3. Smoked paprika + balsamic = magic: don’t skip those two if you can help it.
  4. Want a shortcut? Pre-chop your veggies the night before and store them in the fridge.
  5. Leftovers make great lunches: reheat with a splash of broth or wrap it all in a tortilla.

Nutrition

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
QR Code linking back to recipe