Emily's Herb Roasted Chicken and Vegetables

Emily's Herb Roasted Chicken and Vegetables
  • 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


  1. Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil.
  2. Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
  3. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
  4. 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.
  5. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  6. 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
Emily's Herb Roasted Chicken and Vegetables, recipe PT15M PT1H 5 455 calories

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