Description
A flavorful and hearty roasted chicken and vegetable dish featuring tender chicken pieces baked with a medley of potatoes, onions, tomatoes, bell peppers, and olives, all seasoned with garlic, smoked paprika, and fresh basil for an aromatic finish.
Ingredients
Chicken
- 2 pounds chicken (breasts, thighs or drumsticks)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
Vegetables
- 4 medium potatoes (peeled and cut in cubes)
- 1 large onion (cut in wedges)
- 2 cups cherry tomatoes (or regular tomatoes cut into quarters)
- 1 red bell pepper (roughly chopped)
- 1 cup kalamata olives
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/2 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
Garnish
- 3 basil leaves (chopped)
Instructions
- Prep the oven. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting the chicken and vegetables evenly.
- Season the vegetables and chicken. In a large bowl, combine the potatoes, onion, tomatoes, red bell pepper, olives, half of the minced garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper. Toss all ingredients well to coat. In a separate bowl, place the chicken pieces and add the remaining garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper. Toss to evenly season all the chicken pieces.
- Arrange in baking dish. Transfer the seasoned vegetables into a large 9x13 inch baking dish. Evenly arrange the seasoned chicken pieces on top of the vegetables for optimal roasting and flavor melding.
- Roast the dish. Place the baking dish in the preheated oven and roast for about 1 hour, or until the chicken is fully cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender when pierced with a fork.
- Finish and serve. Remove the roasted chicken and vegetables from the oven. Sprinkle the fresh chopped basil leaves over the top for a burst of fresh aroma and color. Serve immediately, drizzling some of the pan juices over the chicken to keep it moist and flavorful.
Notes
- You can use any combination of chicken cuts like breasts, thighs, or drumsticks depending on preference.
- For an even cooking time, try to cut vegetables into uniform sizes.
- Allow the chicken to rest for a few minutes after roasting for juicier meat.
- Optional: add other herbs like rosemary or thyme for extra flavor.
- Make sure the internal temperature of chicken reaches 165°F (74°C) to ensure it is safely cooked.