Roasted Chicken and Veggies with Garlic Herb VinaigretteRecipe preview on Faxo
Recipe

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
- 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.
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