Herb Roasted Chicken and Vegetables

from Reynolds Kitchen

Herb Roasted Chicken and Vegetables
Herb Roasted Chicken and Vegetables

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Ingredients

  • 4-6

    bone-in chicken pieces

  • 2

    Tbs olive oil, divided

  • 1 1/2

    tsp dried basil

  • 1

    tsp dried rosemary

  • 1

    tsp garlic salt

  • 4

    medium re-skin potatoes, quartered

  • 1

    pkg (8 oz) peeled baby carrots

  • 1

    medium onion, cut in eighths

Directions

1. Preheat oven to 425 degrees. Line 13x9 pan with heavy duty aluminum foil. 2. Place chicken pieces in pan, then brush with 1 Tbs olive oil. 3. Combine spices in medium bowl; sprinkle 1/2 the mixture over chicken. 4. Add remaining olive oil, potatoes, carrots and onion to bowl with seasonings. Stir to coat. 5. Arrange vegetables in even layer around chicken. 6. Cover dish with foil, fold back one corner of cover. 7. Bake 45-50 minutes or until vegetables are done.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: