Roasted Chicken and Veggies with Garlic Herb Vinaigrette
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?
Ready in: 35minutes
4 - 5 large boneless skinless chicken thighs,trimmed of excess fat
20oz. baby red or yellow potatoes, quartered or halved is very small
10 oz.baby carrots
Salt and freshly ground black pepper, to taste
2Tbspwhite wine vinegar
1 1/2Tbspvery finely minced fresh parsley(from a handful)
1 1/2Tbspvery finely minced fresh basil(or more parsley)
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 (keeping both chicken and veggies separate. I know they aren't in the photos, I just moved them after roasting).
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.