"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb Roasted Chicken & Vegetables Recipe

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This recipe for Herb Roasted Chicken & Vegetables, by , is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Reynolds Wrap

Category:
Category:

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
1 tsp. dried basil
1 tsp. dried rosemary

Directions:
Directions:
Preheat oven to 425F. 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 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 170F for white meat and 180F 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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45

 

 

 

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