Herb Roasted Chicken and Vegetables
4-6 bone-in chicken pieces
2 tablespoons olive oil, divided
1 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon garlic salt
4 medium red-skin potatoes, quartered
1 cup peeled baby carrots
1 medium onion, cut into eighths
Heavy duty aluminum foil
Oven: 425
Line 13x9x2-inch pan with foil. Place chicken pieces in pan; brush with 1 tablespoon oil. Combine basil, rosemary and garlic salt in bowl; sprinkle 1/2 mixture over chicken. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture, stirring to coat. Arrange vegetables in even layer around chicken. Cover pan with foil; fold back one corner for heat circulation. Bake 45-50 minutes or until vegetables are done and meat thermometer reads 170F for white meat and 180 for dark meat. Carefully remove cover. Makes 4 servings.


 
 

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