Herb Roasted Chicken and Vegetables
PREHEAT oven to 425°F.
LINE a 13x9x2-inch pan with 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°F for white meat and 180°F for dark meat. Carefully remove cover and serve.
Fresh and Dried Herbs
Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.