Emily's Herb Roasted Chicken and Vegetables Recipe

Ingredients:

Reynolds Wrap® Heavy Duty Aluminum Foil

6 bone-in chicken pieces

2 tablespoons olive oil, divided

1 1/2 teaspoons dried basil

1 teaspoon dried rosemary

1 teaspoon garlic salt

4 medium red-skin potatoes, quartered

1 (8 ounce) package peeled baby carrots

1 medium onion, cut in eighths

Instructions:

Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil.

Place chicken pieces in pan. Brush with 1 tablespoon olive oil.

Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.

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.

Cover dish with sheet of foil; fold back one corner of cover for heat circulation.

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.