Emily'S Herb Roasted Chicken And Vegetables - cooking recipe

Ingredients
    Reynolds Wrap(R) 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
Preparation
    Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) 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.

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