Name: Emily's Herb Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap® Heavy Duty Aluminum Foil; 6 bone-in chicken pieces; 2 tablespoons olive oil, divided; 1.5 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

Ingredients

Reynolds Wrap® Heavy Duty Aluminum Foil
6 bone-in chicken pieces
2 tablespoons olive oil, divided
1.5 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

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.

Enjoy your meal!