Hamdi Saidani This Pioneer Woman Roasted Chicken and Vegetables is an easy and tender recipe, which is made with potatoes and balsamic vinegar. It’s the perfect one-pan dinner, ready in about 1 hour and 15 minutes.
Pioneer Woman Roasted Chicken and Vegetables 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)
How To Make Pioneer Woman Roasted Chicken and Vegetables
- Preheat and Season: Preheat your oven to 375°F. Place the potatoes, onion, tomatoes, peppers, and olives in a large bowl, and put the chicken pieces in a separate bowl. Divide the garlic, olive oil, balsamic vinegar, smoked paprika, salt, and pepper evenly between the two bowls. Toss the vegetables and the chicken separately to ensure everything is well-coated.
- Arrange and Roast: Pour the seasoned vegetables into a large 9×13-inch baking dish and spread them out in an even layer. Arrange the seasoned chicken pieces on top of the vegetables.
- Bake to Perfection: Roast in the preheated oven for 1 hour, or until the chicken is cooked through (juices run clear and internal temperature reaches 165°F) and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Remove the pan from the oven and sprinkle the fresh chopped basil over the chicken and vegetables. Serve immediately, making sure to drizzle some of the delicious pan juices over each serving.
Recipe Tips
- How to ensure even cooking? The key is to cut your vegetables, especially the potatoes, into uniform, bite-sized pieces. This ensures they all cook at the same rate and are perfectly tender.
- Can I use different chicken cuts? Absolutely. This recipe is very flexible. Bone-in, skin-on thighs or drumsticks will be juiciest, but boneless, skinless breasts will also work well. Just be mindful that breasts may cook faster.
- What are the most important flavors? The combination of smoked paprika and balsamic vinegar is what gives this dish its signature smoky, tangy, and slightly sweet flavor. Try not to skip these if you can.
- How can I save time on prep? You can chop all your vegetables the night before and store them in an airtight container in the refrigerator. This makes assembly a breeze on a busy night.
What To Serve With Roasted Chicken and Vegetables
This is a complete one-pan meal, but if you’d like to add something extra, these options work well:
- Crusty bread to soak up the incredible pan juices
- A simple side of couscous or quinoa
- A crisp green salad with a light lemon dressing
How To Store Roasted Chicken and Vegetables
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: While possible, freezing may change the texture of the vegetables, especially the potatoes. If you do freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
Roasted Chicken and Vegetables Nutrition Facts
- Serving: 1 serving
- Calories: 390kcal
- Protein: 17g
- Fat: 24g
- Carbohydrates: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes would be a delicious substitution. They may cook slightly faster than regular potatoes, so keep an eye on them.
Why aren’t my vegetables browning?
This is usually due to overcrowding the pan. Make sure your vegetables are in a single layer as much as possible. If your pan is too full, use two pans to give everything enough space to roast instead of steam.
Do I have to use Kalamata olives?
Kalamata olives add a wonderful salty, briny flavor, but you can substitute them with another type of olive you enjoy or simply leave them out if you’re not a fan.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Stuffing Casserole
- Pioneer Woman Chicken Noodle Casserole
- Pioneer Woman Chicken Rice Casserole
Pioneer Woman Roasted Chicken and Vegetables Recipe
Description
A simple and flavorful one-pan meal featuring tender roasted chicken and a medley of colorful vegetables tossed in a smoky balsamic seasoning.
Ingredients
Instructions
- Preheat oven to 375°F.
- In separate bowls, toss vegetables and chicken with garlic, oil, vinegar, paprika, salt, and pepper.
- Spread the vegetables in a 9×13 baking dish.
- Arrange the chicken pieces on top of the vegetables.
- Roast for 1 hour, or until chicken is cooked through and potatoes are fork-tender.
- Garnish with fresh basil and serve with pan juices.
Notes
- u003cliu003eFor best results, use a large enough baking dish to avoid overcrowding the vegetables, which helps them roast rather than steam.u003c/liu003eu003cliu003eUsing bone-in, skin-on chicken will yield more flavor and juicier meat.u003c/liu003eu003cliu003eFeel free to customize the vegetables based on what you have on hand; broccoli, zucchini, or carrots would also be great additions.u003c/liu003eu003cliu003eDon’t skip the pan juices! They are packed with flavor and are delicious drizzled over the chicken and vegetables.u003c/liu003e
Pioneer Woman Roasted Chicken and Vegetables Recipe
