emily's herb roasted chicken and vegetables

Ingredients

• Servings: 4
• reynolds wrap® heavy duty aluminum foil
• 6 bone-in chicken pieces
• 2 tablespoons olive oil, divided
• 1 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.