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Nov 22, 2022
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
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
salt and pepper to taste
3 basil leaves (chopped)
Preheat the oven to 375°F.
Season the ingredients: 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.
Roast: 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.
Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Servings : 6
Ready in : 60 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
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