This Roasted Garlic Chicken with Bell Peppers, Baby Potatoes & Herbed Rice is a hearty one-pan dinner packed with bold Mediterranean-inspired flavors. Tender roasted chicken, caramelized baby potatoes, sweet bell peppers, and fragrant garlic are paired with fluffy herbed rice for a wholesome family meal that’s perfect for weeknight dinners, meal prep, or entertaining.
β±οΈ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Calories: Approximately 610 kcal per serving
π Ingredients
For the Herbed Rice:
π 1Β½ cups (300 g) long-grain white rice, rinsed
π§ 2ΒΌ cups (540 ml) water
π§ 1/2 tsp salt
For the Roasted Chicken & Vegetables:
π₯ 450 g baby potatoes, halved
π« 3 tbsp olive oil, divided
π 650 g boneless, skinless chicken breasts, cut into chunky bite-sized pieces
π§ 1 tsp fine salt, divided
β« 3/4 tsp freshly ground black pepper
πΏ 1Β½ tsp dried oregano
πΆοΈ 1 tsp sweet paprika
πΆοΈ 1/2 tsp red pepper flakes (adjust to taste)
π§ 3 garlic cloves, finely minced
π« 1 large red bell pepper, cut into thick strips
π« 1 large green bell pepper, cut into thick strips
π 1 tbsp fresh lemon juice
πΏ 1/4 cup fresh parsley, chopped
π©βπ³ Instructions
1. Preheat the Oven
Preheat the oven to 425Β°F (220Β°C) or 400Β°F (200Β°C fan-forced).
Line a large baking tray with parchment paper or lightly grease it with olive oil.
2. Cook the Herbed Rice
Combine the rinsed rice, water, and salt in a medium saucepan.
Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
For extra flavor, stir in a little chopped parsley just before serving.
3. Roast the Baby Potatoes
Toss the halved baby potatoes with 1 tablespoon olive oil and a small pinch of the measured salt.
Arrange them cut-side down on the prepared baking tray and roast for 15 minutes, until they begin to turn golden.
4. Season the Chicken
In a large bowl, combine the chicken with 1 tablespoon olive oil, the remaining salt, black pepper, oregano, paprika, red pepper flakes, and minced garlic.
Mix well until every piece is evenly coated.
5. Roast the Chicken and Vegetables
Remove the tray from the oven and carefully flip the potatoes.
Add the seasoned chicken, red bell pepper, and green bell pepper around the potatoes. Drizzle with the remaining 1 tablespoon olive oil and spread everything into a single, even layer.
Return to the oven and roast for 18β22 minutes, tossing halfway through, until the potatoes are fork-tender and the chicken is golden and fully cooked to an internal temperature of 165Β°F (74Β°C).
6. Finish with Fresh Herbs
Drizzle the roasted chicken and vegetables with fresh lemon juice.
Gently toss everything together in the flavorful pan juices, then sprinkle generously with the chopped parsley.
7. Serve
Spoon a generous portion of fluffy herbed rice onto each plate.
Top with the roasted garlic chicken, baby potatoes, and colorful bell peppers. Finish with extra parsley and freshly cracked black pepper before serving.
π‘ Tips & Variations
- Boneless, skinless chicken thighs are an excellent substitute and may require 22β25 minutes during the second roasting stage.
- Add fresh lemon zest for a brighter citrus flavor.
- Increase the red pepper flakes or add cayenne pepper for extra heat.
- For beautifully caramelized vegetables, avoid overcrowding the baking tray. Use two trays if necessary.
- Pair with a crisp green salad or roasted asparagus for a complete meal.
π₯ Nutrition (Per Serving)
- Calories: Approximately 610 kcal
- Protein: 43 g
- Carbohydrates: 46 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 6 g
