adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Emily's Herb Roasted Chicken and Vegetables
Emily's Herb Roasted Chicken and Vegetables
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Roasted herb chicken with vegetable medley for a simple cleanup.
Ingredients:
  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 6 bone-in chicken pieces
  • 2 tablespoons olive oil, divided
  • 1.5 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
Instructions:
  • Preheat your oven to 425 degrees F and cover a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
  • Lay the chicken pieces in the pan and generously coat them with 1 tablespoon of flavorful olive oil.
  • Mix basil, rosemary, and garlic salt in a medium bowl, then evenly spread half of the herb mixture over the chicken.
  • Drizzle the rest of the olive oil over the potatoes, carrots, and onions in the bowl with the herb mixture; mix well to coat. Place the vegetables evenly surrounding the chicken on the tray.
  • Cover the dish with foil, and fold back one corner to allow heat circulation.
  • Bake for 45 to 50 minutes until vegetables are tender and meat thermometer registers 170°F for white meat and 180°F for dark meat. Remove cover with caution.

Similar Recipes