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!
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.
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!
- 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
Have your own special recipe to share? Submit Your Recipe Today!