Herb Roasted Chicken and Vegetables by Rose

Rose Selvar


This recipe was clipped out of the newspaper but it didn't say where the recipe originated. I changed it up a little bit to our tastes and made it taking pictures as I went. It was delicious. My hubby doesn't really care much for chicken breasts. He's a dark meat man. But all I had in the house was white meat so I made it anyway and he LOVED it. He oooooed and ahhhed the whole time he was eating it. LOL
Hope you try it and like it too!

★★★★★ 1 vote
20 Min
1 Hr 45 Min


chicken breast halves with skin and bones
2 Tbsp
oil (i used canola), divided
1 1/2 tsp
dried basil
1 tsp
dried rosemary
1 tsp
garlic salt
medium sized red-skin potatoes, quartered
1 pkg
peeled baby carrots (8oz)
medium onion, cut in eighths
heavy duty aluminum foil

How to Make Herb Roasted Chicken and Vegetables by Rose


  • 1Wash your hands. Preheat oven to 425 degrees. Line a 13x9x2-inch pan with heavy duty aluminum foil.
    Wash the chicken breasts and place in the pan. Brush with 1 Tablespoon of the oil.
  • 2Combine basil, rosemary and garlic salt in a small container; sprinkle 1/2 of the herb mixture on the chicken.
    Place the potatoes, onion and carrots in a medium bowl with the remaining oil and the rest of the herb mixture; stir to coat.
  • 3Arrange 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).
  • 4Plate it up and serve. We had a side of spinach also as my hubs doesn't like carrots.


Printable Recipe Card

About Herb Roasted Chicken and Vegetables by Rose

Course/Dish: Chicken, Roasts