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  Recipe Home » Poultry » Foil Roasted Chicken With Vegetables
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  Foil Roasted Chicken With Vegetables
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 288
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
Instructions:
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.
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