Emily's Herb Roasted Chicken and Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chicken pieces are roasted with veggies and herbs in this easy clean-up method. Ingredients:
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 |
Directions:
1. Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® 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.
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