Herb Roasted Chicken and Vegetables

By á-470

from Reynolds Kitchen

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

Details

Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

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.