A comforting, one-pan chicken dinner where tender, juicy chicken roasts alongside caramelized vegetables and rich, savory pan juices. Everything cooks together in one dish, making it a simple, cozy, and reliable recipe you can return to any night of the week.
Why You’ll Love This Recipe
This meal comes together with minimal effort: just season, layer, and bake.
The roasted vegetables soak up the chicken juices, creating incredible depth of flavor with no extra work.
It’s flexible—use any cut of chicken or mix of vegetables you have on hand.
The dish reheats beautifully, making leftovers almost as good as the first serving.
It’s a complete, satisfying meal made with everyday ingredients, yet it tastes like something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds chicken (breasts, thighs, or drumsticks)
4 medium potatoes, peeled and cut into cubes
1 large onion, cut into 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 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
3 basil leaves, chopped
Directions
Preheat your oven to 375°F (190°C).
Place the potatoes, onion, tomatoes, bell pepper, and olives into a large bowl. Place the chicken into a separate bowl.
Add half of the minced garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper to the vegetables. Add the remaining half of each to the chicken. Toss both mixtures well so everything is evenly coated.
Transfer the seasoned vegetables to a 9×13-inch baking dish, spreading them into an even layer.
Nestle the chicken pieces on top of the vegetables so the juices drip down as they roast.
Bake for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Sprinkle chopped basil over the dish right out of the oven, spoon the pan juices over the chicken, and serve.
Servings and timing
Servings: 4
Prep time: 10–15 minutes
Cook time: 1 hour
Total time: about 1 hour 15 minutes
Variations
Swap the potatoes for sweet potatoes for a slightly sweeter result.
Use chicken thighs for richer flavor or chicken breasts for a leaner option.
Replace olives with capers or omit entirely if preferred.
Add vegetables like zucchini, carrots, or green beans—just cut them to similar sizes for even cooking.
Use regular paprika if smoked paprika isn’t available, though the smoked variety adds deeper flavor.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight before reheating.
Reheating: Warm in the microwave for quick reheating, or place in a 375°F oven for 10–15 minutes. Add a splash of water or broth if needed to keep the chicken moist.
FAQs
Can I use only chicken thighs or only chicken breasts?
Yes, either works well. Just keep the pieces similar in size so they cook at the same rate.
Can I leave out the olives?
Yes, you can omit them or substitute with capers or even a sprinkle of crumbled feta after baking.
Can I use bone-in chicken?
Absolutely. Bone-in chicken adds flavor but may require extra baking time.
Can I prepare this dish ahead of time?
Yes. Assemble the seasoned ingredients in the baking dish, cover, and refrigerate. Add about 10 extra minutes when baking from cold.
How do I know the chicken is fully cooked?
Use a meat thermometer—165°F (74°C) in the thickest part means it’s done.
Can I add more vegetables?
Yes. Zucchini, carrots, broccoli, or green beans all work. Add quicker-cooking vegetables halfway through if needed.
Should I cover the dish while baking?
No, bake uncovered to allow the chicken to brown and the vegetables to caramelize.
Can I double the recipe?
Yes. Use a larger baking dish or two separate dishes to avoid overcrowding.
Can I reduce the amount of oil?
You can, but a little oil helps the vegetables roast properly and keeps the chicken juicy.
Can I use dried herbs instead of fresh basil?
Yes. Add dried herbs—such as oregano or thyme—during seasoning, and sprinkle fresh herbs at the end if you have them.
Conclusion
Roasted Chicken and Vegetables is the ideal weeknight dinner: hearty, flavorful, and wonderfully low-effort. With just one pan and simple ingredients, you get a full meal featuring tender chicken, perfectly roasted vegetables, and savory pan juices that bring everything together. It’s a dish that works year-round, adapts to whatever you have on hand, and tastes just as good the next day.
A simple, one-pan roasted chicken and vegetables recipe that combines juicy chicken with caramelized, flavor-packed vegetables and savory pan juices. Perfect for weeknights or make-ahead meals.
Ingredients
2 pounds chicken (breasts, thighs, or drumsticks)
4 medium potatoes, peeled and cut into cubes
1 large onion, cut into 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 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
Salt and pepper to taste
3 basil leaves, chopped
Instructions
Preheat oven to 375°F (190°C).
Place potatoes, onion, tomatoes, bell pepper, and olives in a large bowl. Place chicken in a separate bowl.
Add half the garlic, olive oil, balsamic vinegar, paprika, salt, and pepper to vegetables. Add the remaining half to the chicken. Toss both mixtures to coat evenly.
Transfer vegetables to a 9×13-inch baking dish and spread into an even layer.
Place chicken on top of vegetables so juices drip down while roasting.
Bake uncovered for 1 hour or until chicken reaches 165°F (74°C) and potatoes are fork-tender.
Sprinkle chopped basil over top. Spoon pan juices over chicken before serving.
Notes
Use sweet potatoes for a sweeter flavor profile.
Bone-in chicken adds extra flavor—adjust baking time as needed.
Add quick-cooking veggies like zucchini or green beans halfway through roasting.
Omit olives or replace with capers if preferred.
Assemble ahead and refrigerate until ready to bake (add 10 minutes to baking time).
