Name: Roasted Chicken and Veggies with Vinaigrette Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 5 large chicken thighs; 20 oz baby potatoes; 10 oz baby carrots; 2 tbsp olive oil; 1 tsp onion powder; 1 tsp garlic powder; ¾ tsp paprika; salt and freshly ground black pepper; For Vinaigrette:; 2 tbsp olive oil; 2 tbsp white wine vinegar; ½ tsp dijon mustard; 1½ tbsp Fresh Parsley; 1½ tbsp fresh basil; 1 tbsp fresh oregano; 1 garlic clove

roasted-chicken-and-veggies-with-vinaigrette-recipe

How To Make Roasted Chicken and Veggies with Vinaigrette

Sink your teeth into these perfectly roasted chicken and veggies, packed with juicy chicken and tender potatoes and carrots, for a heartier meal!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

5large chicken thighs,boneless skinless, trimmed of excess fat
20ozbaby potatoes,red or yellow, quartered or halved very small
10ozbaby carrots
2tbspolive oil
1tsponion powder
1tspgarlic powder
¾tsppaprika
salt and freshly ground black pepper,to taste

For Vinaigrette:

2tbspolive oil
2tbspwhite wine vinegar
½tspdijon mustard
1½tbspfresh parsley,from a handful, very finely minced
1½tbspfresh basil,or more, very finely minced
1tbspfresh oregano,(or 1 tsp dried), very finely minced
1garlic clove,minced

Instructions

Preheat the oven to 450 degrees F. Spray a rimmed 18×13-inch, preferably dark, baking sheet with non-stick cooking spray.
Place the chicken on the upper half of the baking sheet, then place potatoes and carrots on lower half. Drizzle everything with olive oil and toss, keeping both the chicken and vegetables separate.
Season everything with onion powder, garlic powder, paprika, salt and pepper, then toss the vegetables. Turn the chicken and season the opposite side with salt and pepper.
Roast in the oven for 25 to 28 minutes, until the chicken is cooked through and the vegetables are tender. Toss the vegetables during the last 8 minutes, if needed.

Vinaigrette:

In a small mixing bowl, whisk together the olive oil, vinegar, mustard, parsley, basil, oregano, and garlic, and season with salt and pepper, to taste.
Pour the vinaigrette over the chicken and vegetables, and spread across the chicken.
Serve warm, and enjoy!

Nutrition

Calories: 935.21kcal
Fat: 64.00g
Saturated Fat: 15.61g
Trans Fat: 0.26g
Monounsaturated Fat: 30.83g
Polyunsaturated Fat: 12.06g
Carbohydrates: 34.59g
Fiber: 6.32g
Sugar: 4.65g
Protein: 53.77g
Cholesterol: 295.53mg
Sodium: 1262.99mg
Calcium: 90.52mg
Potassium: 1451.21mg
Iron: 4.61mg
Vitamin A: 578.74µg
Vitamin C: 32.25mg

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