Emily'S Herb Roasted Chicken And Vegetables

• Reynolds Wrap(R) Heavy Duty Aluminum Foil
• 6 bone-in chicken pieces
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic salt
• 4 medium red-skin potatoes, quartered
• 1 (8 ounce) package peeled baby carrots
• 1 medium onion, cut in eighths

1. Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil.
2. Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
3. Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
4. 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.
5. Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
6. 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.

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

Taken from www.allrecipes.com/recipe/232198/emilys-herb-roasted-chicken-and-vegetables/ (may not work)