Roasted Chicken and Veggies with Garlic Herb Vinaigrette

Ingredients

• 4 – 5 large boneless skinless chicken thighs, trimmed of excess fat
• 20 oz. baby red or yellow potatoes, quartered or halved is very small
• 10 oz. baby carrots
• 2 Tbsp olive oil
• 1 tsp onion powder
• 1 tsp garlic powder
• 3/4 tsp paprika
• Salt and freshly ground black pepper, to taste
• 2 Tbsp white wine vinegar
• 1/2 tsp dijon mustard
• 1 1/2 Tbsp very finely minced fresh parsley, from a handful
• 1 1/2 Tbsp very finely minced fresh basil, or more parsley
• 1 Tbsp very finely minced fresh oregano
• 1 clove garlic, minced, 1 tsp

Directions

1. Heat the oven to 450 degrees. Coat a rimmed 18 by 13-inch baking sheet, preferably a dark one, with non-stick cooking spray.
2. Arrange the chicken on the top half of the pan, then put the potatoes and carrots on the bottom half. Drizzle with olive oil and toss, keeping the chicken and vegetables in their own sections. Sprinkle everything with onion powder, garlic powder, paprika, salt and pepper, then toss the vegetables to coat. Flip the chicken over and add salt and pepper to the other side.
3. Roast until the chicken is done and the vegetables are tender, about 25 – 28 minutes. If the vegetables look like they are browning too much underneath, toss them during the last 8 minutes.
4. While the pan is in the oven, make the vinaigrette. In a small mixing bowl, whisk together the olive oil, white wine vinegar, mustard, parsley, basil, oregano and garlic, then season with salt and pepper to taste.
5. When the chicken and vegetables are finished roasting, pour the vinaigrette over the pan and spread it over the chicken. Serve warm.