Recipe: Roasted Chicken and Veggies with Garlic Herb VinaigretteDescription: A flavorful dish featuring roasted chicken thighs and vegetables drizzled with a homemade garlic herb vinaigrette.Serves: 4 people Total Time: 43Difficulty: Easy to follow Ingredients needed: 4 piece chicken breast, 567 g baby potatoes, 284 g baby carrots, 4 tablespoon olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 0.75 teaspoon paprika, 1 to_taste salt, 1 to_taste black pepper, 2 tablespoon white wine vinegar, 0.5 teaspoon dijon mustard, 1.5 tablespoon parsley, 1.5 tablespoon basil leaves, 1 tablespoon oregano, 1 clove garlicInstructions: Preheat oven to 450 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Place chicken on the upper half of the baking sheet and potatoes and carrots on the lower half. Drizzle olive oil over chicken and vegetables, then toss separately. Season everything with onion powder, garlic powder, paprika, salt, and pepper. Toss the vegetables to coat. Turn chicken and season the opposite side with salt and pepper. Roast in the preheated oven until chicken is cooked through and vegetables are tender, about 25 to 28 minutes, tossing vegetables during the last 8 minutes if needed. For the vinaigrette, whisk together olive oil, white wine vinegar, mustard, parsley, basil, oregano, and garlic in a small bowl. Season with salt and pepper to taste. Once chicken and veggies are done roasting, pour vinaigrette over everything and spread across chicken. Serve warm.Perfect for: Meal planning, weekly preparation, home cooking Tags: main course, roast, chicken, healthyThis Roasted Chicken and Veggies with Garlic Herb Vinaigrette recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 43 minutes. Great for weekly meal prep and family dinners.