How to Make Emily's Herb Roasted Chicken and Vegetables - A Step-by-Step Guide

Emily's Herb Roasted Chicken and Vegetables is a delicious and satisfying meal that is perfect for a cozy family dinner or a special occasion. This recipe combines tender and juicy roasted chicken with a medley of seasoned vegetables for a well-rounded and flavorful dish. The herbs used in this recipe add a wonderful depth of flavor to the chicken and vegetables, making it a truly memorable meal.

The star of this dish is the succulent and perfectly roasted chicken. The combination of ...

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Ingredients

  • Reynolds Wrap® Heavy Duty Aluminum Foil
  • 6 bone-in chicken pieces
  • 2 tablespoons olive oil, divided
  • 1 ½ 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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    511 cal.

    • Total Fat: 24g
    • Saturated Fat: 6g
    • Cholesterol: 96mg
    • Sodium: 588mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 32g
    • Vitamin C: 24mg
    • Calcium: 71mg
    • Iron: 4mg
    • Potassium: 1403mg