HERB ROASTED CHICKEN & VEGETABLES

HERB ROASTED CHICKEN & VEGETABLES image

Provided by Ellen Bales

Categories Roasts

Time 1h5m

Number Of Ingredients 11

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

Steps:

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!