Herb Roasted Chicken and Vegetables by Rose
Hope you try it and like it too!
2chicken breast halves with skin and bones
2 Tbspoil (i used canola), divided
1 1/2 tspdried basil
1 tspdried rosemary
1 tspgarlic salt
4medium sized red-skin potatoes, quartered
1 pkgpeeled baby carrots (8oz)
1medium onion, cut in eighths
·heavy duty aluminum foil
How to Make Herb Roasted Chicken and Vegetables by Rose
- Arrange the vegetables evenly around the chicken in the pan. COVER the pan with a sheet of foil; fold back one corner of the cover for heat circulation. BAKE for one hour. Uncover carefully and bake an additional 45 minutes...or until vegetables are tender and meat thermometer reads 170 degrees for white meat. (If using dark meat the thermometer should read 180 degrees).