Name: Roasted Chicken & Veggies with Garlic Herb Vinaigrette – Easy Sheet Pan Dinner
Ingredients: 4–5 large boneless, skinless chicken thighs (trimmed of excess fat); 20 oz baby red or yellow potatoes, quartered or halved if very small; 10 oz baby carrots; 2 tablespoons olive oil; 1 teaspoon onion powder; 1 teaspoon garlic powder; 3/4 teaspoon paprika; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons white vinegar (non-alcoholic substitute for white wine vinegar); 1/2 teaspoon Dijon mustard; 1 1/2 tablespoons finely minced fresh parsley; 1 1/2 tablespoons finely minced fresh basil (or more parsley if preferred); 1 tablespoon finely minced fresh oregano (or 1 teaspoon dried oregano); 1 clove garlic, minced; Salt and freshly ground black pepper, to taste

Ingredients

Scale

For the Chicken & Veggies:

4–5 large boneless, skinless chicken thighs (trimmed of excess fat)
20 oz baby red or yellow potatoes, quartered or halved if very small
10 oz baby carrots
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon paprika
Salt and freshly ground black pepper, to taste

For the Garlic Herb Vinaigrette:

2 tablespoons olive oil
2 tablespoons white vinegar (non-alcoholic substitute for white wine vinegar)
1/2 teaspoon Dijon mustard
1 1/2 tablespoons finely minced fresh parsley
1 1/2 tablespoons finely minced fresh basil (or more parsley if preferred)
1 tablespoon finely minced fresh oregano (or 1 teaspoon dried oregano)
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

Instructions

Preheat the Oven: Set your oven to 450°F. Lightly grease a rimmed 18×13-inch baking sheet with non-stick cooking spray.
Arrange Chicken and Vegetables: Place the chicken thighs on the upper half of the baking sheet. Spread the quartered potatoes and baby carrots on the lower half.
Season: Drizzle olive oil over both the chicken and vegetables. Sprinkle with onion powder, garlic powder, paprika, salt, and pepper. Toss the vegetables to coat evenly. Flip the chicken thighs and season the other side with salt and pepper.
Roast: Place the baking sheet in the oven. Roast for 25–28 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Toss the veggies during the last 8 minutes if needed.
Prepare the Vinaigrette: While the food is roasting, whisk together olive oil, white vinegar, Dijon mustard, parsley, basil, oregano, minced garlic, salt, and pepper in a bowl until blended.
Serve: Remove the tray from the oven, drizzle the vinaigrette over everything, and serve warm.