Roasted Chicken and Veggies with Garlic Herb Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Description
Roasted Chicken and Veggies with Garlic Herb Vinaigrette pairs boneless, skinless chicken thighs with baby red potatoes and baby carrots. The vegetables and chicken are drizzled with olive oil and seasoned with onion powder, garlic powder, paprika, salt, and freshly ground pepper. Roasting at a high temperature helps develop a golden crust on the chicken and tenderizes the vegetables, bringing out their natural sweetness.
The composed garlic herb vinaigrette combines olive oil, white wine vinegar, Dijon mustard, fresh minced parsley, basil, oregano, and minced garlic. This dressing is whisked together and seasoned to complement the roasted components. Tossing the warm vegetables and chicken with the vinaigrette adds a fresh, tangy element that cuts through the richness of the roasted meat and vegetables.
This dish works well as a straightforward, balanced meal offering protein and vegetables. The combination of warming roasting flavors with the herbaceous and garlicky vinaigrette provides a pleasing contrast. Leftover chicken and veggies can be served cold or reheated with additional vinaigrette as a light lunch or dinner option.
Ingredients
- 4 - 5 large chicken thigh trimmed of excess fat, boneless skinless
- 20 oz. baby red potato quartered or halved if very small, or yellow potato
- 10 oz. carrot baby
- 2 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp paprika
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Vinaigrette
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1 1/2 Tbsp parsley from a handful, very finely minced, fresh
- 1 1/2 Tbsp basil or more parsley, very finely minced, fresh
- 1 Tbsp oregano or 1 tsp dried, very finely minced, fresh
- 1 clove garlic minced (1 tsp
Instructions
- Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch, preferrably dark, baking sheet with non-stick cooking spray.
- Place chicken on upper half of the baking sheet then place potatoes and carrots on lower half.
- Drizzle everything with olive oil and toss (keeping both chicken and veggies separate. I know they aren't in the photos, I just moved them after roasting).
- Season everything with onion powder, garlic powder, paprika, salt and pepper and toss veggies.
- Turn chicken and season opposite side with salt and pepper.
- Roast in preheated oven until chicken is cooked through and veggies are tender, about 25 - 28 minutes, while tossing veggies during the last 8 minutes if needed (I didn't need to toss mine but the were a shade away from being too dark on bottom so you may need to toss).
- Meanwhile, for the vinaigrette, in a small small mixing bowl whisk together olive oil, white wine vinegar, mustard, parsley, basil, oregano, garlic and season with salt and pepper to taste.
- Once chicken and veggies are done roasting pour vinaigrette over everything and spread across chicken. Serve warm.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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