Herb Roasted Chicken and Vegetables
- Prep Time: 20 minutes
- Cook Time: 45 - 50 minutes
- Servings: 4
- Course: Main Dish
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- 4 to 6 bone-in chicken pieces
- 2 tablespoons olive oil, divided
- 1 1/2 teapoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic salt
- 4 medium red-skin potatoes, quartered
- 1 package (8 oz) peeled baby carrots
- 1 medium onion, cut into eights
PREHEAT oven to 425°F.
LINE a 13x9x2-inch pan with 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°F for white meat and 180°F for dark meat. Carefully remove cover and serve.
Fresh and Dried Herbs
Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
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