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.
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 (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).
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.
Recipe source: Cooking Classy