Roasted Chicken and Veggies with Garlic Herb Vinaigrette
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Category
Main Course
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Cusine
American
What do you need?
How to make?
Ingredients
4 - 5 large boneless skinless chicken thighs
20 oz. baby red or yellow potatoes
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
2 Tbsp white wine vinegar
1/2 tsp dijon mustard
1 1/2 Tbsp very finely minced fresh parsley
1 1/2 Tbsp very finely minced fresh basil
1 Tbsp very finely minced fresh oregano
1 clove garlic
Directions
Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch, preferrably dark, baking sheet with non-stick cooking spray. Place chicken on upper half of the baking sheet then place potatoes and carrots on lower half. Drizzle everything with olive oil and toss . Season everything with onion powder, garlic powder, paprika, salt and pepper and toss veggies. Turn chicken and season opposite side with salt and pepper. Roast in preheated oven until chicken is cooked through and veggies are tender, about 25 - 28 minutes, while tossing veggies during the last 8 minutes if needed . Meanwhile, for the vinaigrette, in a small small mixing bowl whisk together olive oil, white wine vinegar, mustard, parsley, basil, oregano, garlic and season with salt and pepper to taste. Once chicken and veggies are done roasting pour vinaigrette over everything and spread across chicken. Serve warm.
