For extra flavor, consider adding a squeeze of fresh lemon juice over the chicken and vegetables during the last 10 minutes of cooking. Feel free to substitute other vegetables, such as broccoli florets, bell peppers, or zucchini, based on your preferences and what's in season. If you don't have garlic salt, you can use 1/2 teaspoon of garlic powder and 1/2 teaspoon of salt instead. Ensure the chicken is cooked to a safe internal temperature to prevent foodborne illness. For easier cleanup, you can also use a disposable aluminum foil pan.
Emily's Herb Roasted Chicken and Vegetables
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS85
Embark on a culinary journey with this vibrant Herb Roasted Chicken and Vegetables recipe. Tender chicken pieces, infused with aromatic herbs, roast alongside a medley of colorful vegetables, creating a symphony of flavors and textures in a single pan. This dish promises an easy cleanup, making it perfect for a delightful weeknight meal or an elegant weekend gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol96 mg
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Fiber6 g
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Protein32 g
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Saturated Fat6 g
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Sodium588 mg
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Sugar6 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425 degrees F (220 degrees C). Line a 13x9x2-inch baking pan with heavy-duty aluminum foil. (5 minutes)
02
Step
2 mins
Place chicken pieces in the prepared pan. Brush with 1 tablespoon of olive oil. (2 minutes)
03
Step
3 mins
In a medium bowl, combine dried basil, dried rosemary, and garlic salt. Sprinkle half of the herb mixture evenly over the chicken pieces. (3 minutes)
04
Step
1 mins
Add the remaining 1 tablespoon of olive oil, quartered potatoes, baby carrots, and onion wedges to the bowl with the remaining herb mixture. Toss to coat the vegetables evenly. (5 minutes)
05
Step
2 mins
Arrange the vegetables in a single layer around the chicken pieces in the pan. (2 minutes)
06
Step
5 mins
Cover the dish tightly with another sheet of aluminum foil, crimping the edges to seal. Fold back one corner of the foil to allow for heat circulation during baking. (3 minutes)
07
Step
3 mins
Bake for 45 to 50 minutes, or until the vegetables are tender and a meat thermometer inserted into the thickest part of the chicken registers 170 degrees F (77 degrees C) for white meat and 180 degrees F (82 degrees C) for dark meat. Carefully remove the foil cover during the last 10 minutes of cooking to allow the chicken and vegetables to brown slightly. (55 minutes)
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Darron Hettinger
May 9, 2025I added some chopped garlic and a sprinkle of red pepper flakes for a little extra kick. Delicious!
Doyle Zemlak
Apr 19, 2025The chicken came out so moist and flavorful. I will definitely be making this again.
Dora Ondricka
Mar 14, 2025Easy to follow and the result was fantastic! Thank you for sharing this recipe.
Vicenta Spencer
Mar 1, 2025I found that 45 minutes was perfect for my oven. The chicken was cooked through and the vegetables were tender.
Kristy Jones
Dec 18, 2024My kids loved this! Even the picky eater ate all his vegetables.
Trey Hansenernser
Nov 17, 2024Next time, I'm going to try adding some cherry tomatoes for a burst of sweetness.
Einar Kunze
Aug 29, 2024I substituted sweet potatoes for the red potatoes and it was amazing!
Roslyn Swaniawski
Jul 19, 2024This recipe is a lifesaver on busy weeknights! The foil packet method makes cleanup a breeze.