Emily’s Herb Roasted Chicken and Vegetables
Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
Servings 4 servings
Equipment
- Heavy Duty Aluminum Foil
- 1 9 x 13 baking dish
Ingredients
- 6 pieces bone-in chicken
- 2 tablespoons olive oil divided
- 1 ½ teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic salt
- 4 red-skin potatoes medium-sized, quartered
- 1 pkg peeled baby carrots 8 oz.
- 1 onion medium-sized, cut in eighths
Instructions
- Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® 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.
Notes
Source: allrecipes.com
Tips:
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.
Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors. Here’s a video showing this handy kitchen tip.