Emily’s Herb Roasted Chicken and Vegetables
Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
Set oven to 425 degrees Fahrenheit.
With Reynolds Wrap® Heavy Duty Aluminum Foil, line a 13x9x2-inch pan.
Add the chicken pieces to the pan.
Use 1 tablespoon of olive oil to brush.
In a medium bowl, combine the basil, rosemary, garlic, and salt.
Sprinkle half of the herb mixture over the chicken.
To the bowl containing the herb mixture, add the remaining olive oil, potatoes, carrots, and onion; stir to coat.
Around the chicken, arrange the vegetables in an even layer.
Cover the dish with a foil sheet, folding back one corner to allow heat to circulate