Kitchen notes · a little help before you start
Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Roasted chicken and potatoes get a bright lift from a garlicky herb vinaigrette. The carrots bring a gentle sweetness alongside the savory chicken, with plenty of herbs across the plate. This is an inviting dinner for anyone who enjoys a tangy finish on a familiar roast.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep sections separate
Keep the chicken and vegetables in separate areas as you oil and season them on the sheet.
2. Check vegetable browning
Toss the vegetables near the end if needed to keep their undersides from becoming too dark.
3. Whisk while roasting
Whisk the vinaigrette while the chicken and vegetables roast so it is ready for the finish.
Get to know the ingredients
Chicken thighs
Trim excess fat from the boneless skinless thighs before arranging them on the baking sheet.
Potatoes
Quarter the baby potatoes, or halve very small ones, before arranging them alongside the carrots.
Herbs
Very finely mince the parsley, basil and oregano so they mix readily through the vinaigrette.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Roasted Chicken and Veggies with Garlic Herb Vinaigrette
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Vinaigrette over everything
Pour the prepared vinaigrette over the roasted chicken and vegetables, spreading it across the chicken before serving.
A little more help as you go
Season both chicken sides
Turn the chicken after the first seasoning pass and season its opposite side with salt and pepper.
Prepare a rimmed sheet
Spray the rimmed baking sheet before arranging the chicken on one half and vegetables on the other.
A few questions you might have
Can parsley replace basil?
Yes, more parsley is an alternative to the fresh basil in the herb vinaigrette.
Is dried oregano allowed?
Yes, the ingredient entry gives a separate dried oregano amount in place of the fresh herb.
Does the dressing go on before roasting?
No, the chicken and vegetables roast with oil and seasonings; the vinaigrette is poured on afterward.
Which garlic belongs in the dressing?
Use minced fresh garlic in the vinaigrette; the garlic powder seasons the chicken and vegetables.
How do I know both components are ready?
Check that the chicken is cooked through and the vegetables are tender before adding the vinaigrette.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
