Chicken and Vegetables
This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.
instructions
step 1
Add the potatoes, onion, tomatoes, peppers and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
step 2
Dump the veggies into a large 9X13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour or until the chicken is cooked through and the potatoes are fork tender.
step 3
Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken
step 4
Nutrition: Calories: 370Kcal, Carbohydrates: 22g, Protein: 18g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 54mg, Sodium: 421mg, Potassium: 821mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1229IU, Vitamin C: 54mg, Calcium: 70mg, Iron: 5mg.
ingredients
2 pounds of Chicken breasts, thighs or drumsticks
4 medium potatoes
1 large onion
2 cups cherry tomatoes or regular tomatoes into squares
6 cloves garlic minced
1 red bell pepper roughly chopped
1 cup kalamata olive oil
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
salt and pepper to taste
3 basil leaves chopped
preheat oven to 375 Deg F
tools
Oven
Cooking Tray
Sharp Knife
cutting board