BAKED CHICKEN WITH HERB SEASONING RUB
Reynolds Wrap Everyday Heavy Duty Aluminum Foil
9 chicken pieces, skin removed
FOR THE HERB SEASONING RUB:
3 teaspoons dried basil leaves
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 425 degrees F. Line 13x9x2-inch pan with Reynolds Wrap Everyday Heavy Duty Aluminum Foil.
Place chicken in foil-lined pan.
Combine all Herb Seasoning Rub ingredients. Sprinkle and rub seasoning over chicken, turning to coat evenly. Arrange chicken in an even layer in pan.
Bake 35 to 40 minutes or until chicken is cooked through. Spoon juices from bottom of pan over chicken.
THE REYNOLDS KITCHENS TIP:
The quickest way to line a pan is to turn the pan upside down; press a sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil around it. Remove the foil. Flip the pan over and drop the formed foil liner inside.
Number of Servings: 4-6
Source: Reynolds Kitchens
Reynolds Wrap Everyday Heavy Duty Aluminum Foil
9 chicken pieces, skin removed
FOR THE HERB SEASONING RUB:
3 teaspoons dried basil leaves
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 425 degrees F. Line 13x9x2-inch pan with Reynolds Wrap Everyday Heavy Duty Aluminum Foil.
Place chicken in foil-lined pan.
Combine all Herb Seasoning Rub ingredients. Sprinkle and rub seasoning over chicken, turning to coat evenly. Arrange chicken in an even layer in pan.
Bake 35 to 40 minutes or until chicken is cooked through. Spoon juices from bottom of pan over chicken.
THE REYNOLDS KITCHENS TIP:
The quickest way to line a pan is to turn the pan upside down; press a sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil around it. Remove the foil. Flip the pan over and drop the formed foil liner inside.
Number of Servings: 4-6
Source: Reynolds Kitchens
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