Foil roasted chicken with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | FRYER CHICKEN |
| 1 | teaspoon | SALT AND PEPPER |
| 1 | pounds | ZUCCHINI, SLICED 1/2\" THICK |
| 4 | eaches | CARROTS, HALVED LENGTHWISE |
| 2 | eaches | POTATOES, HALVED |
| 1 | teaspoon | CHOPPED PARSELY |
Directions
RINSE CHICKEN IN WATER AND PAT DRY. SPRINKLE CAVITY WITH SALT AND PEPPER.
HOOK WING TIPS BEHIND BACK TO HOLD TO HOLD NECK SKIN. TIE LEGS TOGETHER.
PLACE CHICKEN ON LARGE RECTANGLE OF HEAVY ALUMINUM FOIL. ARRANGE VEGETABLES AROUND CHICKEN AND SPRINKLE WITH SALR AND PEPPER TO TASTE. FOLD FOIL OVER AND PINCH ENDS SHUT TO SEAL. BAKE AT 375 DEGREES FOR 1 HOUR.
OPEN FOIL AND FOLD BACK. BAKE 20 MINUTES LONGER. SPRINKLE WITH PARSELY.
Related recipes
- Chicken in foil
- Chicken roasted with veggies
- Chicken with vegetables
- Chicken, rice and vegetables in foil
- Foil dinners
- Foil wrapped roast
- Foil wrapped vegetables
- Foil-baked chicken rice & cabbage
- Foil-baked chicken, rice and cabbage
- Foil-baked chicken~ rice & cabbage
- Onion roasted chicken and vegetables
- Oven roasted chicken and vegetables
- Potted roast chicken with vegetables
- Roast chicken with vegetables
- Roast garlic chicken & vegetables
- Roast garlic chicken and vegetables
- Roasted chicken and vegetables
- Roasted vegetables
- Simple roasted chicken
- Simply roasted chicken with young tender vegetables