Roasted Chicken and Vegetables (Printable Version)
# What You'll Need:
→ Protein
01 -
2 pounds chicken breasts, thighs or drumsticks
→ Vegetables
02 -
4 medium potatoes, peeled and cut in cubes
03 -
1 large onion, cut in wedges
04 -
2 cups cherry tomatoes (or regular tomatoes cut into quarters)
05 -
6 cloves garlic, minced
06 -
1 red bell pepper, roughly chopped
07 -
1 cup kalamata olives
08 -
3 basil leaves, chopped
→ Seasonings
09 -
4 tablespoons olive oil
10 -
1 tablespoon balsamic vinegar
11 -
1 teaspoon smoked paprika
12 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C (375°F).
02 -
In two separate bowls, place vegetables (potatoes, onion, tomatoes, peppers, and olives) in one and chicken in the other. Distribute half of the garlic, oil, vinegar, salt, pepper, and paprika over each bowl. Toss thoroughly to coat all ingredients.
03 -
Transfer the vegetable mixture to a large 9x13 baking dish. Position the seasoned chicken pieces on top of the vegetables.
04 -
Roast for 1 hour, or until chicken reaches proper internal temperature and potatoes become fork tender.
05 -
Sprinkle fresh chopped basil over the roasted chicken and vegetables. Serve with pan juices drizzled on top.
# Helpful Notes:
01 -
Use any chicken cut you prefer - breasts, thighs, or drumsticks work well. Ensure pieces are similar in size for even cooking.
02 -
Feel free to substitute or add vegetables like zucchini, carrots, or green beans.
03 -
If lacking a 9x13 baking dish, use two smaller dishes without overcrowding ingredients.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating.
05 -
Green or black olives can substitute for kalamata olives if preferred.