Emily's Herb Roasted Chicken and Vegetables

Emily's Herb Roasted Chicken and Vegetables


"Chicken pieces are roasted with veggies and herbs in this easy clean-up method."


45 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil.
  2. Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
  3. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
  4. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
  5. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  6. Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.


  • To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.
  • Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
  • Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors. Here's a video showing this handy kitchen tip.
  • Preheat grill to medium heat. Layer onion, carrots and potatoes on a 12x18-inch sheet of foil. Top with half the herb mixture and two ice cubes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside; set aside. Tear off a sheet of foil long enough for chicken pieces to fit on. Make several drainage holes in sheet with a large grilling fork. Lightly season chicken with salt and pepper, if desired. Place foil sheet on grill rack; immediately place chicken on foil. Place vegetable packet on grill beside chicken. Grill in covered grill for 35 to 45 minutes, turning chicken every five minutes to prevent sticking, until chicken reaches 180 degrees F for dark meat and 170 degrees F for light meat and vegetables are done. Brush chicken with remaining herb mixture during last 5 minutes of grilling.
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Your rating



  1. 14 Ratings


Technically fine but way too boring for my family. It was visually unappealing but it improved when I removed the foil and cooked for an addl 15 mins.

I LOVE this recipe! Have made it several times. It is so easy, healthy and delicious, can't get any better than that! I add more veggies because we like veggies in my house and I cut the rose...

Yum! Tasty and delicious!

DH immediately stated "THIS is a keeper!" Had some leftover fresh, slice mushrooms, so I added those just to get rid of them. Also added about 1/2 c water so there were more juices. Oh, an...

Amazing recipe! I've made this many times. The clean-up is the easiest and takes no time to prep. One of my go-to supper dishes now as it's super easy and healthy, not to mention delicious! I us...

This will be my second time to make this easy dish. It was great! I loved it but think I might try something to give it more of a zing tonight. Otherwise great and very easy to make

This was excellent.I made per recipe but at the end put under the broiler.It crisped the chicken and the vegetables. Perfect.

Made recipe as written and tasted delicious. No changes needed and super easy to make.

This reminds me of the campout meals we made in 4-H when I was so young. This was better than those tho'. I will make again, maybe with out the foil - just slow simmer in a non-stick pan. Eas...