Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Recipes Chicken Main Dish Meal ideas Quick and Easy
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.