Name: Roasted Chicken And Vegetables Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 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 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

This Roasted Chicken And Vegetables is the ultimate one-pan wonder that delivers incredible flavor with minimal effort. Tender, juicy chicken nestled among colorful roasted vegetables creates a complete meal that’s as nourishing as it is delicious. The Mediterranean-inspired flavors develop beautifully as everything roasts together, creating a dish that feels both comforting and special. Perfect for busy weeknights or casual entertaining!

Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together in a single baking dish, meaning less cleanup and more time to enjoy your evening.
Versatile and Adaptable: Use whatever chicken pieces or vegetables you have on hand – this recipe welcomes substitutions and still turns out fantastic.
Rich, Developed Flavors: The combination of balsamic vinegar, smoked paprika, and fresh basil creates layers of flavor that taste like you spent hours in the kitchen.
Naturally Healthy: Packed with protein and vegetables, this dish provides a balanced meal without even trying.

Ingredients You’ll Need

Chicken: The star protein that becomes tender and juicy when roasted. Use breasts for leaner option or thighs/drumsticks for more flavor.
Potatoes: They become beautifully crispy on the outside and fluffy inside, soaking up all the delicious juices from the chicken.
Onion: Adds sweetness as it caramelizes during roasting, creating depth of flavor.
Cherry tomatoes: They burst during roasting, releasing their sweet juices that blend with the other flavors.
Garlic: Provides that essential aromatic base that makes everything taste better.
Red bell pepper: Adds beautiful color, sweet flavor, and nutritional value.
Kalamata olives: Bring a salty, briny punch that balances the other flavors perfectly.
Olive oil: Helps everything roast beautifully and adds richness.
Balsamic vinegar: The secret ingredient that adds tanginess and helps caramelize the vegetables.
Smoked paprika: Provides a subtle smokiness that elevates the entire dish.
Salt and pepper: Essential seasonings that bring all the flavors together.
Fresh basil: Adds a bright, aromatic finish that lifts the entire dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean Twist

Add crumbled feta cheese during the last 10 minutes of roasting and finish with a squeeze of lemon juice.

Herb Lover’s Version

Add a tablespoon each of fresh rosemary and thyme to the seasoning mix for an herbal flavor profile.

Spicy Kick

Include 1/2 teaspoon of red pepper flakes or a diced jalapeño with the vegetables for heat lovers.

Root Vegetable Medley

Swap the bell peppers for carrots, parsnips, or sweet potatoes for a hearty fall or winter version.

How to Make Roasted Chicken And Vegetables

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F. While it’s heating, peel and cube your potatoes, cut your onion into wedges, chop your bell pepper, and mince the garlic. Having everything ready makes assembly quick and easy.

Step 2: Season Everything Perfectly

Divide your vegetables and chicken into separate bowls. Split the garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper between both bowls. Toss each thoroughly to ensure even coating. This technique ensures that both components get properly seasoned.

Step 3: Arrange for Perfect Roasting

Transfer the seasoned vegetables to a large 9×13 baking dish, spreading them in an even layer. Place the chicken pieces on top of the vegetables. This arrangement allows the chicken juices to drip down and flavor the vegetables as everything cooks.

Step 4: Roast to Perfection

Roast for approximately 1 hour, until the chicken is completely cooked through (reaching 165°F internally) and the potatoes are fork-tender. The vegetables should be caramelized around the edges and full of flavor.

Step 5: Finish With Fresh Herbs

Sprinkle fresh chopped basil over the entire dish just before serving. Drizzle some of those amazing pan juices over the chicken and vegetables for an extra flavor boost.

Pro Tips for Making the Recipe

Don’t Overcrowd: Make sure your baking dish isn’t too crowded. If necessary, use two dishes to ensure vegetables roast rather than steam.
Even Sizing: Cut potatoes and vegetables into similar-sized pieces to ensure even cooking.
Pat Chicken Dry: Before seasoning, pat the chicken pieces dry with paper towels to help the seasonings stick and the skin crisp up.
Check Temperature: Use a meat thermometer to ensure chicken reaches 165°F for food safety without overcooking.
Let It Rest: Allow the dish to rest for 5-10 minutes after removing from the oven. This helps the juices redistribute through the chicken for maximum flavor and tenderness.

How to Serve

Family Style

Serve directly from the baking dish at the table for a rustic, inviting presentation. The vibrant colors make for a beautiful centerpiece.

Complementary Sides

Pair with a simple green salad dressed with lemon and olive oil, or a chunk of crusty bread to soak up those delicious pan juices.

Wine Pairing

This dish works beautifully with a medium-bodied red wine like Pinot Noir or a crisp white like Sauvignon Blanc.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making this dish sometimes even better the next day!

Freezing

This dish freezes reasonably well for up to 2 months. Separate chicken and vegetables for best results when freezing. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in a 350°F oven for about 15-20 minutes until warmed through. Add a splash of chicken broth or water to prevent drying out. Alternatively, microwave individual portions for 2-3 minutes, stirring halfway through.

FAQs

Can I use boneless chicken instead of bone-in?
Absolutely! Boneless chicken breasts or thighs work well but require less cooking time. Check for doneness around the 35-40 minute mark to prevent them from drying out. The vegetables might need to continue cooking after removing the chicken.

What if I don’t have balsamic vinegar?
Red wine vinegar with a teaspoon of honey makes a good substitute. You could also use lemon juice for a different but equally delicious flavor profile. Each alternative will give the dish a slightly different character.

Can I prep this dish ahead of time?
Yes! You can prepare everything up to 24 hours in advance. Keep the seasoned chicken and vegetables separate in the refrigerator, then combine and cook when ready. You may need to add 5-10 minutes to the cooking time if starting with cold ingredients.

How do I know when the chicken is done?
The most reliable method is using a meat thermometer – chicken should reach an internal temperature of 165°F. If you don’t have one, cut into the thickest part of a piece; the juices should run clear and the meat should no longer be pink.

This Roasted Chicken And Vegetables recipe transforms simple ingredients into a satisfying, flavor-packed meal that’s perfect for any night of the week. The combination of juicy chicken and caramelized vegetables creates a dish that feels both nourishing and special. With minimal hands-on time and maximum flavor, it’s sure to become a regular in your dinner rotation. Give it a try tonight – your future self will thank you when you’re enjoying these amazing flavors instead of dealing with a sink full of dishes!