Foil Roasted Chicken With Vegetables Recipe

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Foil Roasted Chicken With Vegetables Ingredients

3 1/2 lb fryer chicken
1 tsp salt and pepper
1 lb zucchini, sliced 1/2 thick
4 each carrots, halved lengthwise
2 each potatoes, halved
1 tsp chopped parsely

A Recipe for
Foil Roasted Chicken With Vegetables

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This Recipe for Foil Roasted Chicken With Vegetables is one of thousands in the Recipes-to-go Meal Cookbook.

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

Foil Roasted Chicken With Vegetables Recipe
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This is a recipe for Foil Roasted Chicken With Vegetables from the recipe cookbook of Recipes-to-go (Meal)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Foil Roasted Chicken With Vegetables

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Foil Roasted Chicken With Vegetables 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.

Serves: 4

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Foil Roasted Chicken With Vegetables Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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