I cut this recipe from a coupon page! I'm not sure who wrote it, but it talks about a "Reynolds Kitchens Tip". The recipe calls for 4 to 6 bone-in chicken pieces, but I rarely buy chicken like that (mostly boneless skinless...) so I've changed that part of it. This is easy! Enjoy!
3-4 Chicken breasts or 4-6 chicken breast tenderloins
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 (I've used russet, but red is best!)
1 package (8 oz) peeled baby carrots
1 medium onion, cut in eighths
Aluminum Foil (Heavy works best)
Preheat oven to 425 degrees. Line a 13 x 9 x 2 inch pan with foil (I've done it on a cookie sheet). 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 on 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. Carefully remove cover. (Reynolds Kitchens Tip: 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.) This tip works a little but in general the pan is bigger outside than inside so it's still a little difficult to put foil in a pan!
