Roasted Chicken And Vegetables
This post may contain affiliate links. Please read my disclosure policy.
Roasted Chicken and Vegetables – juicy, golden chicken, caramelized veggies, and pan juices you’ll want to drink. This is the “I-don’t-want-to-cook” dinner I make once a week and somehow never get tired of.
This is the kind of dinner that saves me on the nights I just don’t want to think. Everything goes into one pan, chicken, veggies, garlic, a splash of balsamic, and the oven takes over. It smells amazing, tastes even better, and honestly? We fight over the good bits.
Remo and I both go for the olives first, but those roasted cherry tomatoes? They steal the show. They basically burst in your mouth and soak up all that smoky, garlicky flavor. We make this at least once a week, and somehow, it never gets old.
Why You’ll Love This Roasted Chicken And Vegetables
- It’s my go-to “I’m tired” dinner” One pan, no fuss, and no standing at the stove.
- Big flavor, small effort: Garlic, balsamic, smoked paprika, roasted tomatoes, it basically makes its own sauce.
- Flexible and forgiving: Use whatever veggies and chicken cuts you’ve got. It always works.
- Leftovers? Even better: That next day flavor after everything soaks up the pan juices? Unreal.
- Everyone fights over something: In this house, it’s the olives and those blistered tomatoes.
- Boneless or bone-in? I usually go boneless thighs or halved chicken breasts to keep things easy. but you can absolutely use drumsticks or bone-in pieces. Just make sure they’re similar in size so everything cooks evenly.
- Don’t skip the balsamic. It’s the secret to that rich, slightly sweet depth in the pan juices. Red wine vinegar works in a pinch, but balsamic brings the magic.
- Smoked paprika makes it. If you’ve only got regular paprika, that’s fine, but smoked paprika adds that subtle depth that makes people ask what you did differently.
- Veggie tip: size matters. Cut the potatoes on the smaller side so they cook in the same time as the chicken. If you’re adding quick cooking veggies like zucchini or broccoli, throw them in halfway through.
- Olives + roasted tomatoes = flavor bombs. Trust me. They roast, soften, and basically marinate in all the good stuff. Leave them out if you must, but I wouldn’t.
First things first, set your oven to 375°F (190°C) and grab your biggest baking dish, I use a 9×13.
In a big bowl, toss your potatoes, onion, cherry tomatoes, bell pepper, and olives. Add half the garlic, olive oil, balsamic, paprika, salt, and pepper. Mix well to coat.
In a separate bowl, do the same with your chicken and the remaining garlic, oil, vinegar, paprika, salt, and pepper. Give it a good toss so every piece gets love.
Spread the veggie mixture into the baking dish and make sure it’s in an even layer. Nestle the chicken pieces over the top, this way, all those delicious juices drip down and flavor the veggies as it bakes.
Bake for about 1 hour, or until the chicken is fully cooked (165°F internal temp) and the potatoes are fork-tender. Don’t be afraid to spoon those pan juices over the chicken partway through.
Sprinkle chopped fresh basil over everything right out of the oven. Serve it as is or with some crusty bread to catch all those juices. (Highly recommend the bread.)
Serving Suggestions
This dish holds its own, but if you want to round out the meal, here are a few favorites to serve it with:
No Knead Bread
Creamy Cucumber Salad
Easy Tossed Salad
Crescent Rolls
Frequently Asked Questions
Can I use all thighs or all breasts?
Totally. I’ve made this with just thighs, just breasts, even drumsticks. Just try to keep the pieces similar in size so they cook evenly.
Do I have to use olives?
Nope. I love the salty bite they add (Remo and I literally fight over them), but you can skip them, or sub with capers or feta.
What other veggies can I throw in?
Zucchini, carrots, green beans, even broccoli work great. Just make sure everything is cut to about the same size so nothing turns to mush or stays raw.
Can I prep it ahead?
Yes, and I do it often. Just season everything and layer it in the pan, then cover and refrigerate. Add 10 extra minutes to the bake time if it’s going straight from fridge to oven.
How do I know the chicken is done?
Use a meat thermometer, 165°F (74°C) in the thickest part of the chicken. That’s your golden number.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days. I usually keep the chicken and veggies together, less cleanup later.
- Freezer: Yes, you can freeze it! The texture of the veggies will soften a bit, but the flavor holds up. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave works fine for a quick lunch, but if you’ve got time, reheat in the oven at 375°F for 10–15 minutes. Add a splash of broth or water if things look a little dry.
Try These Chicken Recipes Next
- Roast Chicken
- Moroccan Style Roast Chicken and Potatoes
- Lemon Roast Garlic Chicken Legs
- Garlic and Paprika Chicken
- Baked Chicken Breast
- Spatchcock Chicken
- Pressure Cooker Whole Chicken
- Chicken Scarpariello
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Roasted Chicken And Vegetables
Video
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 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 3 basil leaves (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375°F.
- 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.
- Dump the veggies into a large 9×13 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.
- Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Equipment
Notes
- Cut your veggies evenly so they roast at the same speed, nobody wants half mushy, half raw.
- Use what you’ve got: thighs, breasts, drumsticks, red onions, cherry tomatoes, russets, it all works.
- Smoked paprika + balsamic = magic: don’t skip those two if you can help it.
- Want a shortcut? Pre-chop your veggies the night before and store them in the fridge.
- Leftovers make great lunches: reheat with a splash of broth or wrap it all in a tortilla.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
