herb roasted chicken & vegetables

Name: HERB ROASTED CHICKEN & VEGETABLES
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 4 - boneless skinless chicken breasts; 2 tablespoon(s) olive oil, divided; 1 1/2 teaspoon(s) dried basil; 1 teaspoon(s) dried rosemary; 1 teaspoon(s) salt; 2 clove(s) garlic, minced; 2 medium red-skin potatoes; 2 medium yukon gold potatoes; 1 package(s) (8 oz.) baby carrots; 1 medium onion, cut in 8 wedges; - heavy duty aluminum foil

(1 RATING)

78 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Mar 17, 2013

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

Rate

prep time 15 Min

cook time 50 Min

method ---

yield 4 serving(s)

Ingredients

4 - boneless skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon salt
2 cloves garlic, minced
2 medium red-skin potatoes
2 medium yukon gold potatoes
1 package (8 oz.) baby carrots
1 medium onion, cut in 8 wedges
- heavy duty aluminum foil

How To Make herb roasted chicken & vegetables

Step 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.

Step 2

In a medium bowl, combine basil, rosemary, salt, and garlic; sprinkle half of the herb mixture on the chicken.
Step 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.
Step 4

Cover dish with a sheet of foil; fold back one corner to vent.
Step 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.
Step 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!
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