Emily's Herb Roasted Chicken and Vegetables

• Reynolds Wrap Heavy Duty Aluminum Foil
• 6 bone-in chicken pieces Safeway 1 lb For $1.99 thru 02/09
• 2 tablespoons olive oil, divided
• 1-1/2 teaspoons dried basil
• 1 teaspoon dried rosemary leaves
• 1/2 teaspoon garlic salt
• 4 medium red-skin potatoes, quartered Safeway 2 pkg For $5.00 thru 02/09
• 1 (8 ounce) package peeled baby carrots King Sooper's 1 lb For $0.99 thru 02/09
• 1 medium onion, cut in eights

1. Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap Heavy Duty Aluminum Foil.
2. Place chicken pieces in pan.
3. Brush with 1 tablespoon olive oil.
4. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
5. Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat.
6. Arrange vegetables in an even layer around chicken.
7. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
8. 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.
9. Carefully remove cover.

aluminum foil, chicken, olive oil, basil, rosemary, garlic salt, redskin potatoes, baby carrots, onion

Taken from www.kraftrecipes.com/recipes/emilys-herb-roasted-chicken-vegetables-177863.aspx (may not work)