Categorized:
- Healthy
- Main Dish
- Poultry
Tagged:
- basil
- carrots
- chicken
- dijon mustard
- garlic
- garlic powder
- olive oil
- onion powder
- oregano
- parsley
- potatoes
- vinegar
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 if 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
Vinaigrette
- 2 Tbsp olive oil
- 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 (or 1 tsp dried)
- 1 clove garlic, minced (1 tsp)
Instructions
- 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.
- Recipe source: Cooking Classy
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