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hit run baked chicken and veggies copycat recipe

Hit Run Baked Chicken And Veggies Recipe

Before diving into the deliciousness of Hit Run Baked Chicken and Veggies, let's talk pairings. It's all about creating a complete meal that tantalizes the taste buds, right? Consider a fluffy quinoa or a light couscous salad
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories 380 kcal

Equipment

  • Oven

Ingredients
  

  • 4 medium-sized potatoes peeled and diced
  • 2 pounds of chicken pieces breasts, thighs, or drumsticks
  • 1 large onion sliced into wedges
  • 1 red bell pepper coarsely chopped
  • 2 cups of cherry tomatoes or regular tomatoes, quartered
  • 6 garlic cloves finely minced
  • 1 cup Kalamata olives pitted
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 tablespoon aged balsamic vinegar
  • 1 teaspoon smoked paprika powder
  • Salt and freshly ground black pepper to taste
  • 3 fresh basil leaves finely chopped
  • 1 small lemon

Instructions
 

Step 1: Preheat Your Oven

  • Start by preheating your oven to a cozy 400°F (200°C). An adequately heated oven sets the stage for even cooking, ensuring your chicken develops a nice golden-brown crust while keeping the veggies flavorful and tender.

Step 2: Prepare the Vegetables

  • Take those beautiful potatoes, peel them, and cut them into bite-sized pieces. The same goes for the onion and bell pepper.
  • You want everything roughly uniform in size to ensure even cooking. Toss the diced potatoes, onion wedges, and chopped bell pepper into a large bowl.

Step 3: Add the Chicken

  • Now, it’s chicken time! Add your chosen pieces to the bowl of veggies. The magic happens when they all merge, so don’t be shy.

Step 4: Mix in the Flavors

  • Grab those garlic cloves and mince them up. Add the minced garlic, Kalamata olives, smoked paprika, oregano, salt, and pepper to the bowl. Take a moment to appreciate the aromatic blend filling the air. Drizzle in that lovely extra virgin olive oil, followed by the balsamic vinegar, and give everything a good toss.

Step 5: Arrange in a Baking Dish

  • Transfer all that deliciousness into a large baking dish. Spread everything out in a single layer for even cooking. Make sure chicken pieces are nestled among the veggies, sharing their flavors.

Step 6: Pop It in the Oven

  • Slide your creation into the oven and let it bake for about 45 minutes. You can take a moment to kick back and relax while something wonderful happens in your kitchen.

Step 7: Time for a Little Zest

  • After the chicken has baked, grab that lemon and squeeze some fresh juice on top. Sprinkle the chopped basil for a bright finish. It’s this small step that really brings everything together.

Notes

  • Use Fresh Ingredients: Fresh herbs and organic vegetables always yield a better flavor.
  • Don’t Overcrowd: If your baking dish is too crowded, the chicken will steam instead of roast. Consider using two dishes if needed.
  • Let the Chicken Rest: After baking, allow the chicken to rest for about 5 minutes before serving. This helps keep it juicy.
  • Experiment with Your Veggies: Use seasonal produce. Zucchini or asparagus would work beautifully with this dish.
  • Add Spice: If you love heat, throw in some red pepper flakes to elevate the spice profile.

Nutrition

Serving: 381gCalories: 380kcalCarbohydrates: 49gProtein: 22gFat: 11.4gSaturated Fat: 2.6gTrans Fat: 0.1gCholesterol: 52mgSodium: 146mgFiber: 6gSugar: 4g
Keyword Hit Run Baked Chicken And Veggies Recipe
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