Emily's Herb Roasted Chicken and Vegetables

Chicken pieces are roasted with veggies and herbs in this easy clean-up method.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 511 Calories

Ingredients

• 1 teaspoon dried rosemary
• 1 teaspoon garlic salt
• 2 tablespoons olive oil, divided
• Reynolds Wrap® Heavy Duty Aluminum Foil
• 6 bone-in chicken pieces
• 4 medium red-skin potatoes, quartered
• 1 (8 ounce) package peeled baby carrots
• 1 medium onion, cut in eighths
• 1.5 teaspoons dried basil

Recipe Instructions

Step 1

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.

Step 2

Place chicken pieces in pan. Brush with 1 tablespoon olive oil.

Step 3

Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.

Step 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.

Step 5

Cover dish with sheet of foil; fold back one corner of cover for heat circulation.

Step 6

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.