Emily's Herb Roasted Chicken and Vegetables recipe
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Ingredients
- Reynolds Wrap® Heavy Duty Aluminum Foil 6 bone-in chicken pieces 2 tablespoons olive oil, divided 1 ½ 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
Nutrition Info
- 511.3 caloriescarbohydrate: 42.4 gcholesterol: 96.2 mgfat: 24.1 gfiber: 5.9 gprotein: 31.6 gsaturatedFat: 5.8 gservingSize: -sodium: 587.8 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Emily's Herb Roasted Chicken and Vegetables
Directions
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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.