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Emily's Herb Roasted Chicken and Vegetables

Emily's Herb Roasted Chicken and Vegetables

  • Prep

  • Cook

  • Ready In

Reynolds Wrap(R) Heavy Duty Foil

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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.
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Yum! Tasty and delicious!


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.

Jessi V.

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 rosemary in half (not huge fans of rosemary)