Name: Emily's Herb Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Reynolds Wrap® Heavy Duty Aluminum Foil -; Bone-in chicken pieces - 6; Olive oil, divided - 2 tablespoons; Dried basil - 1 ½ teaspoons; Dried rosemary - 1 teaspoon; Garlic salt - 1 teaspoon; Red-skin potatoes, quartered - 4 medium; Peeled baby carrots - 1 (8 ounce) package; Onion, cut in eighths - 1 medium

Ingredients for - Emily's Herb Roasted Chicken and Vegetables

1. Reynolds Wrap® Heavy Duty Aluminum Foil

2. Bone-in chicken pieces 6

3. Olive oil, divided 2 tablespoons

4. Dried basil 1 ½ teaspoons

5. Dried rosemary 1 teaspoon

6. Garlic salt 1 teaspoon

7. Red-skin potatoes, quartered 4 medium

8. Peeled baby carrots 1 (8 ounce) package

9. Onion, cut in eighths 1 medium

How to cook deliciously - Emily's Herb Roasted Chicken and Vegetables

1 . Stage

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

2 . Stage

Place chicken pieces in pan. Brush with 1 tablespoon olive oil.

3 . Stage

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

4 . Stage

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 . Stage

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

6 . Stage

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. Emily's Herb Roasted Chicken and Vegetables.