Roasted Chicken and Veggies with Garlic Herb Vinaigrette is such a tasty sheet pan recipe to add to the collection! This simple chicken thigh recipe is healthy, filling and packed with flavor. What more could you ask for in a dinner?
Roasted Chicken Done Right!
Aren’t we all on a never ending search for new chicken recipes? I cook more chicken than any other protein so I’m always trying new ways to flavor it.
I used to be all about using chicken breasts but lately I’m starting to like the flavor, moisture and tenderness of thighs better. Try them in this recipe and you’ll see what I mean!
This recipe doesn’t require any browning beforehand or anything complicated just easy roasted chicken and vegetables for a satisfying meal you’ll want again and again!
How to Make Roasted Chicken Thighs
- Place the chicken and veggies on a sheet pan.
- Drizzle and toss chicken and veggies with olive oil and sprinkle with some seasonings (here I just used paprika, garlic powder and onion powder, just basics because the vinaigrette is where the main, bright flavors come from).
- Roast mixture in a really hot preheated oven so you can get some color on everything. Also another reason the thighs are better here – they’re fattier so they’ll brown better on a dark baking sheet.
- And while that’s roasting you’ll make a summery vinaigrette with lots of fresh herbs.
- Once the chicken is done pour that bright vinaigrette over everything and you’ve got a new sheet pan dinner that’s anything but boring!
Tips for this Recipe
For the Garlic Herb Vinaigrette you can use a variety of fresh herbs here, if you’ve got others on hand. I like this blend and it’s Italian flavors and the way they pair with the vinegar but I’m sure I’ll try others in the future as well. And maybe even use lemon for the vinegar.
Cilantro + parsley + oregano is another great option. Or Marjarom + basil + thyme would also be good. And if tarragon is your thing you could even do a combo with that but tarragon is not my thing.
Dill, and parsley and dry oregano would be a nice blend too – for a good Greek flavor. You get the point, it’s a versatile dressing. But please go for mostly fresh herbs and feel free to double up the vinaigrette if you want extra flavor.
Try a Dark Baking Sheet for Better Browning
More of My Best Sheet Pan Recipes to Try
- Sheet Pan Chicken Fajitas
- One Pan Autumn Chicken Dinner
- Sheet Pan Honey Mustard Salmon and Rainbow Veggies
5 from 4 votes Review Recipe
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?
Servings: 4
Prep10 minutesCook25 minutesReady in: 35 minutes
Ingredients4 - 5 large boneless skinless chicken thighs, trimmed of excess fat20 oz. baby red or yellow potatoes, quartered or halved if very small10 oz. baby carrots2 Tbsp olive oil1 tsp onion powder1 tsp garlic powder3/4 tsp paprikaSalt and freshly ground black pepper, to tasteVinaigrette2 Tbsp olive oil2 Tbsp white wine vinegar1/2 tsp dijon mustard1 1/2 Tbsp very finely minced fresh parsley (from a handful)1 1/2 Tbsp very finely minced fresh basil (or more parsley)1 Tbsp very finely minced fresh oregano (or 1 tsp dried)1 clove garlic, minced (1 tsp)
InstructionsPreheat 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
Nutrition Facts Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Amount Per Serving
Calories 463 Calories from Fat 189
% Daily Value*
Fat 21g32%Saturated Fat 3g19%Cholesterol 161mg54%Sodium 242mg11%Potassium 1264mg36%Carbohydrates 30g10%Fiber 5g21%Sugar 5g6%Protein 32g64% Vitamin A 10220IU204%Vitamin C 16.2mg20%Calcium 72mg7%Iron 3.7mg21% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: AmericanKeyword: Chicken Thighs, Roasted Chicken Author: Jaclyn
5 from 4 votes
Review Recipe
Nutrition Facts Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Amount Per Serving
Calories 463 Calories from Fat 189
% Daily Value*
Fat 21g32%Saturated Fat 3g19%Cholesterol 161mg54%Sodium 242mg11%Potassium 1264mg36%Carbohydrates 30g10%Fiber 5g21%Sugar 5g6%Protein 32g64% Vitamin A 10220IU204%Vitamin C 16.2mg20%Calcium 72mg7%Iron 3.7mg21% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Amount Per Serving
Calories 463 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 161mg54%
Sodium 242mg11%
Potassium 1264mg36%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 5g6%
Protein 32g64%
Vitamin A 10220IU204%
Vitamin C 16.2mg20%
Calcium 72mg7%
Iron 3.7mg21%
- Percent Daily Values are based on a 2000 calorie diet.
Course: Main CourseCuisine: AmericanKeyword: Chicken Thighs, Roasted Chicken
Author: Jaclyn
