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.)

Steps

1. Preheat oven to 450 degrees. Spray a dark, rimmed 18 x 13 inch baking sheet with non-stick cooking spray.
2. Place chicken on one half of the baking sheet; place potatoes and carrots on other half.
3. Drizzle everything with olive oil; toss keeping chicken separate from veggies.