HERB ROASTED CHICKEN & VEGETABLES

Ellen Bales

By
@Starwriter

I found this recipe in my newspaper this morning and I have tweaked it just a bit. It will be heavenly with all those herbs and especially with the garlic!
Photo: www.hoopfinityshappenings.com


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

50 Min

Ingredients

4
boneless skinless chicken breasts
2 Tbsp
olive oil, divided
1 1/2 tsp
dried basil
1 tsp
dried rosemary
1 tsp
salt
2 clove
garlic, minced
2 medium
red-skin potatoes
2 medium
yukon gold potatoes
1 pkg
(8 oz.) baby carrots
1 medium
onion, cut in 8 wedges
heavy duty aluminum foil

Directions Step-By-Step

1
Line a 9x13-inch pan with heavy duty aluminum foil. Place chicken pieces in the pan. Brush with 1 Tbsp. of the olive oil.
2
In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
3
Add the remaining olive oil, potatoes, carrots and onion to the bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around the chicken.
4
Cover dish with a sheet of foil; fold back one corner to vent.
5
Bake in a preheated 425-degree oven for 45 to 50 minutes, or until vegetables are done and meat thermometer reads 170 degrees F for chicken breasts. Carefully remove cover and serve.
6
Tip: To line a pan with foil, flip the pan upside down, press a sheet of foil around outside of pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan. Easy as can be and prevents tearing!

About this Recipe

Other Tags: For Kids, Healthy
Hashtags: #hearty, #tasty, #comforting