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Foil Roasted Chicken With Vegetables

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Fryer chicken

  2. 1 teaspoon 5ml Salt and pepper

  3. 1 lb 454g / 16oz Zucchini - sliced

  4. 1/2" thick

  5. 4 Carrots - halved lengthwise

  6. 2 Potatoes - halved

  7. 1 teaspoon 5ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. Arrange vegetables around chicken and sprinkle with salt 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 parsley.

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