Herb Roasted Chicken & Vegetables

Roxy Donat @cook_3320414

Reynoldskitchens.com
Tip: to line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.

Roxy Donat @cook_3320414

Monterey, CA

Reynoldskitchens.com
Tip: to line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.

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Ingredients

15 mins

38 servings

6bone-in chicken pcs.
4 mediumred-skin potatoes, quartered
8 ozbaby carrots
1 mediumonion, cut in eighths
2 tbspolive oil, divided
1 tspgarlic salt
1 1/2 tspdried basil
1 tspdried rosemary

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Steps

15 mins

1

preheat oven to 425. line a 13 x 9 pan with foil.
2

place chicken pcs. in pan and brush with 1 tblsp. olive oil.
3

combine basil, rosemary, and garlic salt in med. bowl. sprinkle half of the herb mixture on the chicken.
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.
5

cover dish with sheet of foil; fold back one corner of cover for heat circulation.
6

bake 45-50 min. or until vegetables are done and meat thermometer reads 170 for white meat & 180 for dark meat. Carefully remove cover.