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Roasted Chicken and Vegetables with Olives and Balsamic Recipe

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4.3 from 14 reviews

A flavorful and hearty roasted chicken and vegetables recipe featuring tender chicken pieces paired with roasted potatoes, cherry tomatoes, bell peppers, onions, and Kalamata olives, all seasoned with garlic, smoked paprika, and balsamic vinegar. This easy-to-make dish is perfect for a wholesome family dinner.

Ingredients

Chicken

  • 2 pounds chicken (breasts, thighs, or drumsticks)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste

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
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
  • 3 basil leaves (chopped)

Instructions

  1. Prep the oven: Preheat the oven to 375°F (190°C) to ensure it reaches the optimal temperature for roasting chicken and vegetables evenly.
  2. Season the ingredients: In a large bowl, combine the potatoes, onion wedges, cherry tomatoes, red bell pepper, and Kalamata olives. In a separate bowl, place the chicken pieces. Divide minced garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper equally between the vegetable and chicken bowls. Toss each well to coat the ingredients thoroughly with the seasonings.
  3. Roast the dish: Transfer the seasoned vegetables to a large 9x13-inch baking dish and arrange the seasoned chicken pieces over the top. Place the dish in the preheated oven and roast for approximately 1 hour, or until the chicken is fully cooked through (internal temperature of 165°F) and the potatoes are fork-tender.
  4. Finish and serve: Remove the baking dish from the oven and sprinkle freshly chopped basil leaves over the chicken and vegetables. Serve the dish warm, optionally drizzling some of the flavorful pan juices over the chicken for added moisture and taste.

Notes

  • Use bone-in, skin-on chicken thighs or drumsticks for more flavorful and moist results.
  • Feel free to substitute vegetables based on seasonality or preference, such as using sweet potatoes instead of white potatoes.
  • Ensure even cutting of vegetables to promote uniform roasting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through.

Find it online: https://dishcooks.com/roasted-chicken-and-vegetables-with-olives-and-balsamic-recipe/