Keep it juicy
Cook the chicken or turkey until just done, then let it rest briefly before slicing so the juices stay in the meat.
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Roasted Chicken & Veggies with Garlic Herb Vinaigrette
A simple yet elegant dish featuring perfectly roasted chicken and a medley of root vegetables, all brought together with a bright and aromatic garlic herb vinaigrette. This meal is both nutritious and incredibly flavorful.
Total time45 min
Calories480 kcal
Protein40g
Serves2
Step by step
Method
- 01
Preheat oven to 200°C. Drizzle olive oil over chicken and chopped vegetables. Season generously with garlic powder, paprika, salt, and pepper.
- 02
Place chicken and vegetables on a baking sheet. Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender, tossing vegetables halfway through.
- 03
Meanwhile, prepare the vinaigrette: In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced parsley, basil, and garlic. Season with salt and pepper to taste.
- 04
Once chicken and vegetables are roasted, pour the vinaigrette over everything and toss to coat. Serve warm.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Get crisp edges
Let excess steam escape before the final bake or air-fry; a dry surface gives potatoes their best golden finish.
Make it your own
Use the vegetables you already have and keep the same cooking method; this recipe is flexible enough for practical substitutions.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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