Description
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).
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
