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Roasted chicken served with colorful veggies and herb vinaigrette

Roasted Chicken and Veggies with Herb Vinaigrette

A comforting and easy-to-make roasted chicken dish with vibrant vegetables and a fresh herb vinaigrette.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Skin-on for juiciness
  • 2 pieces carrots, sliced
  • 1 pieces bell pepper, chopped Any color works
  • 1 pieces zucchini, sliced
  • 2 tablespoons olive oil For tossing the chicken and veggies
  • to taste Salt and pepper
Herb Vinaigrette Ingredients
  • 1/4 cup fresh herbs (parsley, basil, or thyme) Chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chicken thighs and veggies with olive oil, salt, and pepper.
  3. Spread the chicken and vegetables on a baking sheet in a single layer.
Cooking
  1. Roast for about 30-35 minutes or until the chicken is cooked through and the veggies are tender.
Serving
  1. While the chicken is roasting, combine the herbs, red wine vinegar, and Dijon mustard in a bowl.
  2. Drizzle the herb vinaigrette over the chicken and veggies before serving.

Notes

Feel free to customize the veggies based on what you have available. For extra flavor, marinate the chicken in the herb vinaigrette for a couple of hours before cooking. To store leftovers, let the dish cool completely before placing it in an airtight container. It will keep in the refrigerator for up to three days. You can reheat it in the oven or microwave.