Roasted Chicken And Vegetables
Delicious roasted chicken combined with vibrant vegetables for a healthy and flavorful meal.
Equipment
- 9x13-inch baking pan
Ingredients
Chicken and Vegetables
- 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 each red bell pepper roughly chopped
- 1 cup kalamata olives
- 4 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt to taste
- pepper to taste
- 3 leaves basil chopped
Instructions
Cooking 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 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
Cut your veggies evenly so they roast at the same speed. Use what you’ve got: thighs, breasts, drumsticks, and various veggies all work well. Smoked paprika and balsamic vinegar are key ingredients for flavor. Leftovers can be reheated or used in tortillas.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 28gProtein: 17gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 54mgSodium: 417mgPotassium: 834mgFiber: 5gSugar: 5gVitamin A: 1232IUVitamin C: 63mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!