Real Recipes From Real Home Cooks ®

herb roasted chicken & vegetables

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 50 Min

Ingredients For herb roasted chicken & vegetables

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

How To Make herb roasted chicken & vegetables

  • 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!