Herb Roasted Chicken & Vegetables Recipe
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Category: |
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Ingredients: |
Ingredients: Aluminum Foil
4 to 6 bone-in chicken pieces
4 medium red-skin potatoes, quartered
1 pkg. (8 oz.) peeled baby carrots
1 medium onion, cut in eigths
2 tbsp. olive oil, divided
1 tsp. garlic salt
1½ tsp. dried basil
1 tsp. dried rosemary
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Directions: |
Directions:Preheat oven to 425ºF. Line a 13x9x2-inch pan with Heavy Duty Aluminum Foil. Place chicken pieces in pan. Brush with 1 tbsp olive oil. Combine basil, rosemary and garlic salt in medium bowl; sprinkle ½ of the herb mixture on 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 on corner of cover for heat circulation. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170ºF for white meat and 180ºF for dark meat. Carefully remove cover.
Reynolds Kitchens Tip: To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 servings |
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Number Of
Servings:4 |
Preparation
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Preparation
Time:45 |
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