Roasted Chicken and Veggies with Garlic Herb Vinaigrette
"This is such an easy tasty recipe to add to the collection! And while it doesn't use chicken breasts, you'll love the rich flavor of the chicken thighs! This is healthy, it's filling and it's packed with flavor. What more could you ask for in a dinner?..."
INGREDIENTS
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4 - 5 large boneless skinless chicken thighs, (trimmed of excess fat)
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20 oz. baby red or yellow potatoes, (quartered or halved is very small)
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10 oz. baby carrots
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2 Tbsp olive oil
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1 tsp onion powder
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1 tsp garlic powder
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3/4 tsp paprika
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Salt and freshly ground black pepper, (to taste)
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2 Tbsp olive oil
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2 Tbsp white wine vinegar
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1/2 tsp dijon mustard
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1 1/2 Tbsp very finely minced fresh parsley ((from a handful))
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1 1/2 Tbsp very finely minced fresh basil ((or more parsley))
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1 Tbsp very finely minced fresh oregano ((or 1 tsp dried))
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1 clove garlic, (minced (1 tsp))
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