Roasted Vegetable Chicken
Preheat oven to 325 degrees F (165 degrees C).Advertisement
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.