Herb Roasted Chicken & Vegetables

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Reynolds Aluminum Foil recipe
4 to 6 bone-in chicken pieces
2 tbsp olive oil, divided
1 1/2 tsp dried basil
1 tsp dried rosemary
1 tsp garlic salt
4 medium red-skin potatoes, quartered
1 package (8 oz) peeled baby carrots
1 medium onion, cut in eighths
Heavy Duty Aluminum Foil
1. Preheat oven to 425F.  Line a 13x9x2-inch pan with 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 on 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 170F for white meat and 180F for dark meat.  Carefully remove cover.
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.

Lorraine Toth

Member since Jan 2009

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