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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

REYNOLDS KITCHENS TIPS:

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.

GRILLING INSTRUCTIONS:

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.

Nutrition Facts

511 calories; 24.1 g total fat; 96 mg cholesterol; 588 mg sodium. 42.4 g carbohydrates; 31.6 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2013
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) Read More
(11)

Most helpful critical review

Rating: 2 stars
03/02/2014
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. Read More
(12)
29 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
11/02/2013
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) Read More
(11)
Rating: 2 stars
03/01/2014
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. Read More
(12)
Rating: 5 stars
11/02/2013
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) Read More
(11)
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Rating: 5 stars
05/14/2013
Yum! Tasty and delicious! Read More
(8)
Rating: 5 stars
01/14/2014
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 and all I had was a package of boneless chicken breasts. Next time I will make it with bone-in as the flavor is always better. Otherwise as my dear departed mother would say "I followed the recipe exactly". Nice easy recipe Emily! Delicious juicy tender and flavorful. Read More
(6)
Rating: 5 stars
08/19/2014
This was excellent.I made per recipe but at the end put under the broiler.It crisped the chicken and the vegetables. Perfect. Read More
(5)
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Rating: 5 stars
12/11/2013
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 use an Italian herb blend in place of the basil and rosemary. My apartment smells amazing right now! Read More
(3)
Rating: 5 stars
08/01/2013
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 Read More
(3)
Rating: 2 stars
01/24/2016
Very plain. Plus it says total cooking time at the top is 30 minutes. But the recipe says 45 to 50 minutes. Well the veggies needed 1 hour and 10 minutes to cook. So just keep that in mind when cooking this. It wasn't bad it was just really plain. Read More
(2)
Rating: 5 stars
07/21/2014
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. Easy prep comforting food. A keeper. Read More
(1)