Chicken pieces are roasted with veggies and herbs in this easy clean-up method.
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
Directions
Step 1
Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
Step 2
Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
Step 3
Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
Step 4
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.
Step 5
Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
Step 6
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 Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 511 | |
% Daily Value * | |
Total Fat24g | 31% |
Saturated Fat6g | 29% |
Cholesterol96mg | 32% |
Sodium588mg | 26% |
Total Carbohydrate42g | 15% |
Dietary Fiber6g | 21% |
Total Sugars6g | |
Protein32g | |
Vitamin C24mg | 120% |
Calcium71mg | 5% |
Iron4mg | 20% |
Potassium1403mg | 30% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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