Roasted Chicken and Veggies with Garlic Herb Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken thighs with potatoes, carrots, and onions, dressed in a garlic herb vinaigrette. A simple, flavorful one-pan dinner that is satisfying and filled with roasted vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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 Tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp paprika
- Salt and freshly ground black pepper, (to taste)
- 2 Tbsp white wine vinegar
- 1/2 tsp dijon mustard
- 1 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))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 487mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1350mg
- Calcium
- 68mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 487MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.