Photo: Lily Banse
Emily's Herb Roasted Chicken and Vegetables
9 ingredients
15 min + 30 min
4 servings
openrecipes
"Chicken pieces are roasted with veggies and herbs in this easy clean-up method."
Estimated Nutrition (whole recipe, rough)
519
Calories
37g
Protein
18g
Fat
54g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Reynolds Wrap® 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes