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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.
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The Best Roasted Chicken And Vegetables Recipe
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:
Why You’ll Love This Roasted Chicken And Vegetables
- One-Pan Wonder: This roasted chicken and vegetables recipe is the epitome of simplicity. With everything cooked together in one baking dish, it’s perfect for those who love flavorful meals but want minimal cleanup.
- Mediterranean Magic: The inclusion of kalamata olives, balsamic vinegar, and smoked paprika infuses the dish with the rich flavors of the Mediterranean.
- Versatility at its Best: Whether you prefer chicken breasts, thighs, or drumsticks, this recipe has you covered. The combination of hearty potatoes, vibrant bell peppers, and juicy tomatoes ensures that each bite is a perfect balance of protein and veggies.
What Ingredients You’ll Need
- Chicken – I used chicken thighs and breasts. I cut my chicken breasts in half so that they cook at the same time with the thighs. 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
Trust me, this roasted chicken and veggies dish is a breeze to whip up. It’s all about tossing everything together and letting the oven do its magic. Ready to dive in?
Seasoning Time
Alright, let’s kick things off with some seasoning. Grab those potatoes, onions, tomatoes, peppers, and olives, and toss them in a big bowl.
Oh, and in another bowl, toss your choice of chicken. Now, divide up your garlic, olive oil, vinegar, salt, pepper, and that smoky paprika. Half goes over the veggies, half over the chicken. Give everything a good mix.
Layer It Up
Next up, take a 9×13 baking dish and dump all those seasoned veggies in. Now, neatly arrange the chicken pieces over the top. It’s all about that cozy layering!
Slide your dish into a preheated 375°F oven. In about an hour, everything will come together beautifully. You’re looking for that chicken to be fully cooked and those potatoes to be perfectly tender. The aroma will tell you when it’s close!
The Final Touch
Okay, last step! Once you take that beauty out of the oven, sprinkle some fresh chopped basil all over. It’s like the cherry on top but for savory dishes. Don’t forget to drizzle some of those delectable pan juices over the chicken before serving.
Frequently Asked Questions
Can I use other cuts of chicken for this dish?
Absolutely! While the recipe mentions breasts, thighs, or drumsticks, you can use your preferred cut of chicken. Just ensure the pieces are roughly the same size for even cooking.
I’m not a fan of olives. Can I skip them or substitute something else?
No worries! If olives aren’t your thing, you can simply leave them out. Alternatively, you can substitute with capers for a similar salty bite, or even chunks of feta cheese for a creamy twist.
What other vegetables can I add to this dish?
This recipe is super versatile! Feel free to toss in veggies like zucchini, broccoli, or carrots. Just remember to cut them roughly the same size as the other ingredients for consistent cooking.
Can I make this dish ahead of time?
Definitely! You can season the chicken and veggies, arrange them in the baking dish, and then refrigerate for a few hours before baking. Just remember to add an extra 10 minutes or so to the baking time if you’re starting with cold ingredients from the fridge.
Serve With
45 minutes mins
Quick Yeast Dinner Rolls
10 minutes mins
Creamy Cucumber Salad
10 minutes mins
Easy Tossed Salad
Expert Tips
- Chicken Skin Crispiness: If you’re using skin-on chicken pieces and love crispy skin, after the cooking time is almost complete, broil the chicken for a few minutes. This will make the skin extra crispy. Just keep a close eye to avoid burning!
- Evenly Sized Veggie Pieces: Ensure all your vegetables are cut to roughly the same size. This guarantees even cooking, preventing some veggies from being overcooked while others are still hard.
- Marinating Ahead: If you have some extra time, consider marinating the chicken for a couple of hours or even overnight in the fridge. This will infuse it with even more flavor from the garlic, olive oil, and balsamic vinegar.
- Checking for Doneness: The best way to check if your chicken is done is by using a meat thermometer. The internal temperature should read 165°F (74°C) for chicken pieces. This ensures perfectly cooked chicken that’s juicy on the inside.
- Pan Juices are Gold: Don’t waste the delicious pan juices at the bottom of your baking dish! Drizzle them over your serving plates or soak them up with some crusty bread. It’s packed with flavor!
Storage
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 375°F for about 15-20 minutes or until warmed through.
Discover More Delicious Chicken Recipes
- Roast Chicken
- Moroccan Style Roast Chicken and Potatoes
- Lemon Roast Garlic Chicken Legs
- Garlic and Paprika Chicken
- Baked Chicken Breast
- Spatchco*ck Chicken
- Pressure Cooker Whole Chicken
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4.54 from 239 votes
Roasted Chicken And Vegetables
Prep 10 minutes minutes
Cook 1 hour hour
Total 1 hour hour 10 minutes minutes
6
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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.
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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.
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 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.
Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Notes
- 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.
- Vegetable Variations: Feel free to experiment with other veggies you have on hand. Zucchini, carrots, or green beans would be lovely additions or substitutions.
- Baking Dish: If you don’t have a 9×13 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.
- 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.
- 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.
Nutrition Information
Serving: 1servingCalories: 390kcal (20%)Carbohydrates: 28g (9%)Protein: 17g (34%)Fat: 24g (37%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 54mg (18%)Sodium: 417mg (18%)Potassium: 834mg (24%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1232IU (25%)Vitamin C: 63mg (76%)Calcium: 53mg (5%)Iron: 2mg (11%)
© Author Joanna Cismaru
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
