Name: Roasted Chicken And Veggies With Garlic Herb Vinaigrette Recipe
Total time: 35 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This is such an easy tasty recipe to add to the collection and while it doesn't use chicken breasts, you'll love the rich flavor of the chicken thighs this is healthy, it's filling and it's packed with flavor. what more could you ask for in a dinner?

How to make Roasted Chicken And Veggies With Garlic Herb Vinaigrette Recipe

Jaclyn

Crawler

American

<p>This is such an easy tasty recipe to add to the collection and while it doesn't use chicken breasts, you'll love the rich flavor of the chicken thighs this is healthy, it's filling and it's packed with flavor. what more could you ask for in a dinner?</p>

Non Vegetarian

Large boneless skinless chicken thighs,  trimmed of excess fat

Baby red or yellow potatoes,  quartered or halved if very small

Baby carrots

Olive oil

Onion powder

Garlic powder

Paprika

Salt and freshly ground black pepper,  to taste

White wine vinegar

Dijon mustard

Very finely minced fresh parsley

Very finely minced fresh basil

Very finely minced fresh oregano

Clove garlic,  minced

Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch, preferrably dark, baking sheet with non-stick cooking spray.

step 1

Place chicken on upper half of the baking sheet then place potatoes and carrots on lower half.

step 2

Drizzle everything with olive oil and toss (keeping both chicken and veggies separate).

step 3

Season everything with onion powder, garlic powder, paprika, salt and pepper and toss veggies.

step 4

Turn chicken and season opposite side with salt and pepper.

step 5

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 (i didn't need to toss mine but the were a shade away from being too dark on bottom so you may need to toss).

step 6

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.

step 7

Once chicken and veggies are done roasting pour vinaigrette over everything and spread across chicken. Serve warm.

step 8

step 9

Cooking Classy