HERB ROASTED CHICKEN & VEGETABLES

Name: HERB ROASTED CHICKEN & VEGETABLES
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
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

By Ellen Bales
@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

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

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
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How to Make HERB ROASTED CHICKEN & VEGETABLES

Step-by-Step

Line a 9x13-inch pan with heavy duty aluminum foil. Place chicken pieces in the pan. Brush with 1 Tbsp. of the olive oil.
In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
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.
Cover dish with a sheet of foil; fold back one corner to vent.
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.
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!