- Reynolds Wrap® Heavy Duty Aluminum Foil
- 6 bone-in chicken pieces
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic salt
- 4 medium red-skin potatoes, quartered
- 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(R) 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.
05/24/2018
recipepes.com
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