Roasted chicken and veg

Name: Roasted chicken and veg
Cuisine: European, Mediterranean
Ingredients: chicken thighs; ▢ 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)

4 steps

Updated at: Thu, 17 Aug 2023 00:21:53 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per recipe

Calories1816.3 kcal (91%)

Total Fat102.9 g (147%)

Carbs178.7 g (69%)

Sugars26.1 g (29%)

Protein42.3 g (85%)

Sodium3820.9 mg (191%)

Fiber32.1 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

chicken thighs

4potatoes

medium, peeled and cut in cubes

1onion

large, cut in wedges

2 cupscherry tomatoes

or regular tomatoes cut into quarters

6 clovesgarlic

minced

1red bell pepper

roughly chopped

1 cupkalamata olives

4 tablespoonolive oil

1 tablespoonbalsamic vinegar

1 teaspoonsmoked paprika

Instructions

Step 1

Preheat the oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

Serve – Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.

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