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?

👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

baking sheet
oven
bowl
mixing bowl
whisk

📝 Preparation Steps

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).

olive oil2 Tbsp

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

onion powder1 tspgarlic powder1 tspgarlic, (minced (1 tsp))1 clove

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.

olive oil2 Tbspwhite wine vinegar2 Tbspgarlic powder1 tspgarlic, (minced (1 tsp))1 clove

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

Recipe source: Cooking Classy

Nutrition Facts

calories

463 kcal

fat Content

21 g

serving Size

1 serving

fiber Content

5 g

sugar Content

5 g

sodium Content

242 mg

protein Content

32 g

cholesterol Content

161 mg

carbohydrate Content

30 g

saturated Fat Content

3 g

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