Description
Perfectly tender chicken paired with colorful roasted vegetables – a simple yet flavorful one-pan meal that’s ideal for weeknight dinners or weekend gatherings. The combination of balsamic vinegar and smoked paprika creates a mouthwatering aroma and taste.
Ingredients
Units
Scale
- 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
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). This temperature allows the chicken to cook thoroughly while giving the vegetables time to roast and caramelize without burning. - Season the Ingredients
Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Divide the garlic, oil, vinegar, salt, pepper, and paprika equally between the two bowls. Toss everything well to ensure all ingredients are evenly coated with the seasonings and oil. - Arrange in Baking Dish
Dump the seasoned vegetables into a large 9×13 baking dish, spreading them out evenly. Then arrange the seasoned chicken pieces on top of the vegetables. This layering allows the chicken juices to flavor the vegetables as they cook. - Roast Until Done
Roast in the preheated oven for 1 hour, or until the chicken is completely cooked through (internal temperature of 165°F/74°C) and the potatoes are fork-tender. The vegetables should be soft with slightly caramelized edges. - Garnish and Serve
Remove the dish from the oven and sprinkle the fresh chopped basil all over the chicken and vegetables. Serve portions on individual plates, making sure to drizzle some of the flavorful pan juices over the chicken for extra moisture and taste.
Notes
- For even cooking, choose chicken pieces of similar size, whether using breasts, thighs, or drumsticks.
- Try adding vegetables like zucchini, carrots, or green beans for variation.
- If you don’t have a 9×13 baking dish, use two smaller dishes – just avoid overcrowding for proper roasting.
- Leftovers can be refrigerated for up to 3 days in an airtight container. Add a splash of chicken broth when reheating to maintain moisture.
- Green or black olives can substitute for kalamata olives if preferred.
- For a more intense flavor, marinate the chicken in the oil-vinegar-spice mixture for up to 4 hours before cooking.
- Check the chicken with a meat thermometer to ensure it reaches 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
