Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Ingredients
The chicken and vegetables
-
4 - 5
large
boneless skinless chicken thighs
-
20
oz
baby red or yellow potatoes
-
10
oz
baby carrots
-
2
Tbsp
olive oil
-
1
tsp
onion powder
-
1
tsp
garlic powder
-
¾
tsp
paprika
-
to taste
salt
-
to taste
freshly ground black pepper
The vinaigrette
-
2
Tbsp
olive oil
-
2
Tbsp
white wine vinegar
-
½
tsp
dijon mustard
-
1½
Tbsp
very finely minced fresh parsley
-
1½
Tbsp
very finely minced fresh basil
-
1
Tbsp
very finely minced fresh oregano
-
1
clove
garlic, minced
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with non-stick spray.
- Arrange the chicken on the upper half of the baking sheet and the potatoes and carrots on the lower half.
- Drizzle olive oil over everything and toss, keeping the chicken and veggies separate.
- Season with onion powder, garlic powder, paprika, salt, and pepper, tossing the veggies.
- Turn the chicken and season the opposite side with salt and pepper.
- Roast in the oven for about 25 - 28 minutes until the chicken is cooked through and veggies are tender, tossing the veggies during the last 8 minutes if needed.
- Meanwhile, prepare the vinaigrette by whisking together olive oil, white wine vinegar, mustard, parsley, basil, oregano, garlic, and season with salt and pepper to taste.
- Once the chicken and veggies are done, pour the vinaigrette over everything and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
463
Total fat
21g
Total carbohydrates
30g
Total protein
32g
Sodium
242mg
Cholesterol
161mg
You might also like