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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


Step 1

PREHEAT oven to 425°F.

Step 2

LINE a 13x9x2-inch pan with Heavy Duty Aluminum Foil. 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. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.

Step 5

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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