Chicken with Roasted Vegetables

This hearty Roasted Chicken and Vegetables dish has become my family's go-to dinner solution when we crave something satisfying yet simple. The combination of tender chicken and caramelized vegetables creates a complete meal in one pan that never disappoints.

I first made this during a particularly busy week when I needed something that would cook while I helped the kids with homework. The kitchen filled with such amazing aromas that everyone gathered around the table without being called to dinner.

Ingredients

• Chicken breasts thighs or drumsticks. The dark meat options like thighs stay particularly juicy while roasting and develop wonderful flavor.
• Potatoes add hearty substance to the dish. Look for waxy varieties like Yukon gold which hold their shape well during roasting.
• Cherry tomatoes burst during cooking to create a natural sauce. Choose ripe ones with vibrant color for the best flavor.
• Garlic adds essential aromatic flavor. Fresh cloves make a significant difference compared to pre minced varieties.
• Red bell pepper provides sweetness and bright color. Select one that feels firm and heavy for its size.
• Kalamata olives introduce a wonderful briny element. The authentic Greek varieties offer the most complex flavor.
• Olive oil helps everything roast beautifully. Use a good quality extra virgin for the best flavor profile.
• Balsamic vinegar adds subtle sweetness and depth. Aged varieties will give more complexity.
• Smoked paprika brings a gentle smoky note without being overpowering. Spanish varieties are particularly aromatic.
• Fresh basil brightens everything at the end. Look for vibrant green leaves without any browning.

Step-by-Step Instructions

Prepare The Oven

Preheat your oven to 375°F. This moderate temperature allows the chicken to cook through while giving the vegetables time to caramelize without burning. Make sure your oven rack is positioned in the center for even heat distribution.

Season The Ingredients

Divide your ingredients between two bowls one for vegetables and one for chicken. This ensures each component gets properly coated with seasonings. Distribute the minced garlic olive oil balsamic vinegar salt pepper and smoked paprika between both bowls making sure each gets half of the seasonings. Toss everything thoroughly so each piece is evenly coated. The oil not only prevents sticking but helps the spices adhere to both chicken and vegetables.

Arrange In Baking Dish

Transfer the seasoned vegetables to your baking dish first creating an even layer across the bottom. This creates a flavor infused bed for your chicken. Next arrange the chicken pieces on top of the vegetables. Positioning the chicken on top allows its juices to drip down and flavor the vegetables as everything cooks.

Roast To Perfection

Place the baking dish in your preheated oven and roast for approximately 1 hour. You will know it is done when the chicken reaches an internal temperature of 165°F and the potatoes can be easily pierced with a fork. During roasting the vegetables will caramelize around the edges and the chicken skin will turn golden and crisp.

Finish With Fresh Herbs

Once everything is cooked through sprinkle the freshly chopped basil all over the dish. The residual heat will release the aromatic oils in the basil without cooking away its bright flavor. Before serving drizzle some of those delicious pan juices over the chicken and vegetables for an extra flavor boost.

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My absolute favorite part of this recipe is how the kalamata olives infuse everything with their rich briny flavor. They remind me of summers spent in Greece where my grandmother would make a similar dish using whatever vegetables were abundant in her garden. She always said the secret was letting the ingredients speak for themselves.

Make Ahead Options

This dish shines when it comes to meal planning flexibility. You can prep all the ingredients up to a day ahead and store them separately in the refrigerator. The chicken benefits particularly from marinating overnight in its seasonings developing deeper flavor. When ready to cook simply assemble in your baking dish and roast as directed. Alternatively you can completely cook the dish allow it to cool then refrigerate for up to three days. Reheat portions in the microwave for quick weekday lunches or warm the entire dish covered with foil in a 325°F oven until heated through.

Perfect Pairings

While this roasted chicken and vegetables stands beautifully as a complete meal on its own there are several accompaniments that can elevate it further. A simple green salad dressed with lemon vinaigrette offers refreshing contrast to the rich roasted flavors. Crusty artisan bread makes an excellent vehicle for soaking up those precious pan juices. For special occasions consider serving alongside a light pilaf or couscous which readily absorbs the flavorful sauce. If entertaining a chilled crisp white wine like Sauvignon Blanc or unoaked Chardonnay complements the dish wonderfully.

Adapting For Dietary Needs

This versatile recipe can be easily modified to accommodate various dietary preferences. For a lower carb version substitute cauliflower florets zucchini or turnips for the potatoes. Those avoiding nightshades can replace tomatoes and bell peppers with fennel carrots or Brussels sprouts. To make it dairy free no adjustments are needed as the recipe naturally contains no dairy ingredients. For a plant based alternative swap the chicken for portobello mushrooms or firm tofu adding a tablespoon of nutritional yeast to the seasonings for depth of flavor. The cooking time would reduce to approximately 35 minutes for these substitutions.

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Commonly Asked Questions

→ Can I use bone-in chicken for this dish?

Yes, bone-in chicken works wonderfully in this dish and often adds more flavor. Both skin-on or skinless options work well, though bone-in pieces may require slightly longer cooking time. Just ensure the internal temperature reaches 165°F before serving.

→ What vegetables can I substitute in this dish?

This dish is incredibly versatile! Good substitutions include zucchini, carrots, brussels sprouts, cauliflower, sweet potatoes, or parsnips. Just consider cooking times - harder vegetables should be cut smaller, while quick-cooking vegetables might be added partway through roasting.

→ How can I make this dish ahead of time?

You can prep all ingredients a day ahead - chop vegetables and season the chicken, storing them separately in the refrigerator. You can also completely cook the dish and reheat at 350°F for 15-20 minutes. The flavors often develop nicely overnight, making leftovers particularly delicious.

→ What should I serve with this chicken and vegetable dish?

This is essentially a complete meal, but you might add a simple green salad, crusty bread for soaking up the delicious juices, or a light grain like couscous or quinoa. For special occasions, consider starting with a light soup or ending with a fruit-based dessert.

→ Can I make this without olives?

Certainly! The olives add brininess and depth, but the dish remains delicious without them. You might add capers for a similar flavor profile, or simply increase other vegetables. For a different dimension of flavor, consider adding herbs like rosemary or thyme.

→ How can I ensure my chicken stays juicy?

For the juiciest results, use bone-in, skin-on pieces if possible. Don't overcook - use a meat thermometer to check for 165°F at the thickest part. Letting the chicken rest 5-10 minutes before serving helps retain moisture. Finally, spooning the pan juices over the chicken before serving adds flavor and moisture.