Emily’s Herb Roasted Chicken and Vegetables
Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil
1 ½ teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes
1 (8 ounce) package peeled baby carrots
1 medium onion
cut in eighths
Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
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