Emily's Herb Roasted Chicken and Vegetables

1. 1

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

2. 2

   Place chicken pieces in pan.

3. 3

   Brush with 1 tablespoon olive oil.

4. 4

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

5. 5

   Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat.

6. 6

   Arrange vegetables in an even layer around chicken.

7. 7

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

8. 8

   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.

9. 9

   Carefully remove cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.