HERB ROASTED CHICKEN & VEGETABLES
1 photo of Herb Roasted Chicken & Vegetables Recipe
By
Ellen Bales
@Starwriter
1
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
Photo: www.hoopfinityshappenings.com
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
How to Make HERB ROASTED CHICKEN & VEGETABLES
- 1Line a 9x13-inch pan with heavy duty aluminum foil. Place chicken pieces in the pan. Brush with 1 Tbsp. of the olive oil.
- 2In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
- 3Add 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.
- 4Cover dish with a sheet of foil; fold back one corner to vent.
- 5Bake 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.
- 6Tip: 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!
