Ingredients
5large chicken thighs,boneless skinless, trimmed of excess fat
20ozbaby potatoes,red or yellow, quartered or halved very small
10ozbaby carrots
2tbspolive oil
1tsponion powder
1tspgarlic powder
¾tsppaprika
salt and freshly ground black pepper,to taste
2tbspolive oil
2tbspwhite wine vinegar
½tspdijon mustard
1½tbspfresh parsley,from a handful, very finely minced
1½tbspfresh basil,or more, very finely minced
1tbspfresh oregano,(or 1 tsp dried), very finely minced
1garlic clove,minced
Preparation
Preheat the oven to 450 degrees F. Spray a rimmed 18×13-inch, preferably dark, baking sheet with non-stick cooking spray.
Place the chicken on the upper half of the baking sheet, then place potatoes and carrots on lower half. Drizzle everything with olive oil and toss, keeping both the chicken and vegetables separate.
Season everything with onion powder, garlic powder, paprika, salt and pepper, then toss the vegetables. Turn the chicken and season the opposite side with salt and pepper.
Roast in the oven for 25 to 28 minutes, until the chicken is cooked through and the vegetables are tender. Toss the vegetables during the last 8 minutes, if needed.
In a small mixing bowl, whisk together the olive oil, vinegar, mustard, parsley, basil, oregano, and garlic, and season with salt and pepper, to taste.
Pour the vinaigrette over the chicken and vegetables, and spread across the chicken.
Serve warm, and enjoy!
