Emily's Herb Roasted Chicken and Vegetables Recipe - Allrecipes.com
Emily's Herb Roasted Chicken and Vegetables Recipe
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Tip for Emily’s Herb-Roasted Chicken
This simple trick for moist chicken also makes clean-up quick and easy. See more
  • READY IN 45 mins

Emily's Herb Roasted Chicken and Vegetables

Recipe by  

"Chicken pieces are roasted with veggies and herbs in this easy clean-up method."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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. 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.
Kitchen-Friendly View


  • 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.
  • Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
  • Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors. Here's a video showing this handy kitchen tip.
  • Preheat grill to medium heat. Layer onion, carrots and potatoes on a 12x18-inch sheet of foil. Top with half the herb mixture and two ice cubes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside; set aside. Tear off a sheet of foil long enough for chicken pieces to fit on. Make several drainage holes in sheet with a large grilling fork. Lightly season chicken with salt and pepper, if desired. Place foil sheet on grill rack; immediately place chicken on foil. Place vegetable packet on grill beside chicken. Grill in covered grill for 35 to 45 minutes, turning chicken every five minutes to prevent sticking, until chicken reaches 180 degrees F for dark meat and 170 degrees F for light meat and vegetables are done. Brush chicken with remaining herb mixture during last 5 minutes of grilling.

Reviews More Reviews

Most Helpful Positive Review
Nov 02, 2013

I LOVE this recipe! Have made it several times. It is so easy, healthy and delicious, can't get any better than that! I add more veggies because we like veggies in my house and I cut the rosemary in half (not huge fans of rosemary)

Most Helpful Critical Review
Mar 01, 2014

Technically fine but way too boring for my family. It was visually unappealing but it improved when I removed the foil and cooked for an addl 15 mins.

May 14, 2013

Yum! Tasty and delicious!

Jan 14, 2014

DH immediately stated "THIS is a keeper!" Had some leftover fresh, slice mushrooms, so I added those just to get rid of them. Also added about 1/2 c water so there were more juices. Oh, and all I had was a package of boneless chicken breasts. Next time I will make it with bone-in, as the flavor is always better. Otherwise, as my dear departed mother would say "I followed the recipe exactly". Nice, easy recipe, Emily! Delicious, juicy, tender and flavorful.

Dec 11, 2013

Amazing recipe! I've made this many times. The clean-up is the easiest and takes no time to prep. One of my go-to supper dishes now as it's super easy and healthy, not to mention delicious! I use an Italian herb blend in place of the basil and rosemary. My apartment smells amazing right now!

Aug 01, 2013

This will be my second time to make this easy dish. It was great! I loved it but think I might try something to give it more of a zing tonight. Otherwise great and very easy to make

Aug 19, 2014

This was excellent.I made per recipe but at the end put under the broiler.It crisped the chicken and the vegetables. Perfect.

Feb 05, 2015

Made recipe as written and tasted delicious. No changes needed and super easy to make.


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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