Chicken with Roasted Rainbow Vegetables
This Chicken Breast with Roasted Vegetables is a weeknight meal that's got you covered: delicious chicken breasts, with potatoes and rainbow peppers with fresh thyme make this all-in-one-dish meal a #winnerwinnerchickendinner
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Servings: 6
Ingredients
- 1 large yukon gold potato
- 4 large ripe tomatoes
- 1 large red onions
- 1 red pepper
- 1 yellow pepper
- 3 large chicken breasts
- 4 cloves of garlic
- ½ bunch of fresh thyme
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Pre-heat oven to 350F. Use a large baking dish for this recipe (about 25cm x 35 cm). Drizzle about one tablespoon of olive oil onto the pan.
- Thinly slice the Yukon potato and place on the bottom of the baking dish. Toss them to coat with the oil in the dish. Sprinkle with some salt.
- Roughly chop the tomatoes, peppers and onion and place on top of the potato layer. Place chicken breasts on top of the vegetables. Squash the unpeeled garlic cloves with the back of your knife and add to the tray.
- Add the thyme leaves and sprinkle over the paprika. Then top with the the oil, balsamic vinegar and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the baking dish. Make sure the chicken isn’t covered by the vegetables. No need to cover this with tinfoil either.
- Bake for about one hour and 10 minutes or until chicken reaches an internal temperature of 165 degrees F.
Notes
Substitutions: I've used mini potatoes if I didn't have Yukon and cherry tomatoes work just fine if you don't have the large ones.
You can use boneless, skinless chicken thighs, instead of chicken breasts.
If you have extra veggies, feel free to throw them into the baking dish too. Green beans work well.
Note on serving size: with 4 medium chicken breasts, or 3 large ones, we get about 6 servings from this so we can get a couple lunches out of the leftovers, which is great.
Adapted from Jamie Oliver