The Best Roasted Chicken And Vegetables Recipe
This is such a great and easy chicken dinner complete with vegetables, all in one pan, perfect for a weeknight meal but fancy enough for a weekend dinner. This kind of chicken and vegetables is a favorite at my house and it’s something we make often, probably once a week. Here’s why:
Chicken – I used chicken thighs and breasts. I cut my chicken breasts in half so that they cook at the same time with the thighs. You can use one or the other, or even drumsticks. Potatoes – Yellow, red, russet, any potato you like! Peel them or keep the skin on. Onion – I used a red onion. Yellow or white will work. Tomatoes – Quarter medium sized tomatoes or use cherry tomatoes like I have. Garlic – I love to use lots of garlic! You can use as much or as little as you like. Bell pepper – Red bell peppers work really well in this recipe to get some roasty sweetness. Orange or yellow will work too. Kalamata olives – Any of your favorite type of olives will work. This ingredient is totally optional. Olive oil – Other oils such as avocado, sunflower, safflower, or canola will work instead. Balsamic vinegar – This will add an amazing deep flavor. Red wine vinegar can be used if you don’t have balsamic. Smoked paprika – This is my secret weapon in the kitchen. I highly recommend buying smoked paprika if you don’t already have it. Basil – Fresh basil is best. I chopped some up and added it to the dish as a nice and bright, fresh flavorful garnish.
Trust me, this roasted chicken and veggies dish is a breeze to whip up. It’s all about tossing everything together and letting the oven do its magic. Ready to dive in? Alright, let’s kick things off with some seasoning. Grab those potatoes, onions, tomatoes, peppers, and olives, and toss them in a big bowl. Oh, and in another bowl, toss your choice of chicken. Now, divide up your garlic, olive oil, vinegar, salt, pepper, and that smoky paprika. Half goes over the veggies, half over the chicken. Give everything a good mix. Next up, take a 9×13 baking dish and dump all those seasoned veggies in. Now, neatly arrange the chicken pieces over the top. It’s all about that cozy layering! Slide your dish into a preheated 375°F oven. In about an hour, everything will come together beautifully. You’re looking for that chicken to be fully cooked and those potatoes to be perfectly tender. The aroma will tell you when it’s close! Okay, last step! Once you take that beauty out of the oven, sprinkle some fresh chopped basil all over. It’s like the cherry on top but for savory dishes. Don’t forget to drizzle some of those delectable pan juices over the chicken before serving.
Storage
Leftovers will last you 4 days stored in an airtight container in the fridge. You can store the veggies and chicken separate if you prefer, but I just tossed everything together. Reheat either in the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375F for about 10 minutes or until warmed through.
Freezing
If you want to freeze your leftovers, they will last up 4 months stored in an airtight container or large freezer bag. Keep in mind that the veggies, after being cooked and frozen, will soften quite a bit. To thaw straight from the freezer you can use the microwave, or transfer the leftovers to a baking dish, cover with foil, and cook at 375°F for about 15-20 minutes or until warmed through.
Discover More Delicious Chicken Recipes
Roast Chicken Moroccan Style Roast Chicken and Potatoes Lemon Roast Garlic Chicken Legs Garlic and Paprika Chicken Baked Chicken Breast Spatchcock Chicken Pressure Cooker Whole Chicken
