Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Description
Use your sheet pan to make an easy, quick chicken dinner with potatoes and carrots. It's a healthy dinner that won't disappoint. Chicken thighs provide more flavor, moisture and tenderness than chicken breasts, but feel free to use chicken breasts if desi
Ingredients
Chicken:
4 - 5 large boneless, skinless chicken thighs, trimmed of excess fat*
20 oz. baby red or yellow potatoes, quartered or halved
10 oz. baby carrots
2 T. olive oil
1 t. onion powder
1 t. garlic powder
3/4 t. paprika
salt and freshly ground black pepper, to taste
Vinaigrette:
2 T. olive oil
2 T. white wine vinegar
1/2 t. Dijon mustard
1 1/2 T. very finely minced fresh parsley
1 1/2 T. very finely minced fresh basil or more parsley
1 T. very finely minced fresh oregano (or 1 t. dried)
1 clove garlic, minced (1 t.)
Directions
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Preheat oven to 450 degrees. Spray a dark, rimmed 18 x 13 inch baking sheet with non-stick cooking spray.
Place chicken on one half of the baking sheet; place potatoes and carrots on other half.
Drizzle everything with olive oil; toss keeping chicken separate from veggies.
Season all with onion and garlic powders, paprika, salt and pepper; toss veggies.
Turn chicken over; season second side with salt and pepper.
Roast until chicken is cooked through and veggies are tender, about 25 - 28 minutes, tossing veggies during the last 8 minutes, if needed.
Meanwhile, prepare the vinaigrette:
In a small small mixing bowl, whisk together olive oil, white wine vinegar, mustard, parsley, basil, oregano and garlic; season with salt and pepper, to taste.
When chicken and veggies are done, pour vinaigrette.
Serve warm.
4 servings.
*If using chicken breasts, use about 6 – 8 oz. breasts; pound them out evenly; add after the veggies have baked for about 10 minutes; test for doneness to 165 degrees.