Custard buttercream, also known as German buttercream, is a particularly rich buttercream frosting that is created with custard. By adding other tastes or booze, you can modify it up. This is the foundational, tried-and-true recipe I use to decorate cakes and cupcakes. makes enough buttercream for 24 cupcakes or a three to four layer cake.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 6 bone-in chicken pieces
- 2 tablespoons olive oil, divided
- 1 ½ teaspoons dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon garlic salt
- 4 medium red-skin potatoes, quartered
- 1 (8 ounce) package peeled baby carrots
- 1 medium onion, cut in eighths
Instructions
- Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
- Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
- Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
- Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
- Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.
- To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.
- Fresh herbs can be substituted for dried. Use 1 tablespoon fresh for each teaspoon dried herbs.
- Before putting a foil-covered dish in the oven, fold back one corner. This allows the heat to circulate and lets everything cook evenly, enhancing those roasted flavors. Here’s a video showing this handy kitchen tip.
- Preheat grill to medium heat. Layer onion, carrots and potatoes on a 12×18-inch sheet of foil. Top with half the herb mixture and two ice cubes. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside; set aside. Tear off a sheet of foil long enough for chicken pieces to fit on. Make several drainage holes in sheet with a large grilling fork. Lightly season chicken with salt and pepper, if desired. Place foil sheet on grill rack; immediately place chicken on foil. Place vegetable packet on grill beside chicken. Grill in covered grill for 35 to 45 minutes, turning chicken every five minutes to prevent sticking, until chicken reaches 180 degrees F for dark meat and 170 degrees F for light meat and vegetables are done. Brush chicken with remaining herb mixture during last 5 minutes of grilling.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 588 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
It was tasty..I’d go easy on the rosemary next time I make it.
Amazing recipe, very juicy, pulled bone right out, and full of flavor. Followed the recipe to the T. I made two whole chickens and on the second one followed recipe but added fresh lime juice and cilantro to it…
A perfect one dish meal loved by all.
I made this roasted herb chicken and it was awazing. Chicken was juicy & very tasty. Everyone loved it & im sure I will make it again. Easy to prep!!!
Love this recipe! It’s so quick to throw together and with lots of veggies becomes a great meal. I did bake it uncovered for a while.
Excellent-loved this easy recipe. Tasted great even though I forgot the onion. Increased the seasonings a little and cut the veggies smaller, cooked for 50 minutes and YUM. Will make again.
Delicious! Only change I made was I used chicken thighs.
Delicious
Did not have much flavor. Potatoes took longer to cook than the rest of the food
Easy to make but totally BLAND! It’s simply tasteless chicken that when you remove the aluminum foil off after 45 minutes in the oven looks like boiled chicken. No color to it, had to broil it for 15 minutes to get it to a golden color plus added some extra seasonings prior to broiling to give it some taste.
Actually very tasty, the whole family enjoyed it. I wonder though about the fat content, as the chicken cooks in it’s own fat. Maybe not a once-a-week choice for dinner.
Very plain. Plus it says total cooking time at the top is 30 minutes. But the recipe says 45 to 50 minutes. Well the veggies needed 1 hour and 10 minutes to cook. So just keep that in mind when cooking this. It wasn’t bad it was just really plain.
I love the taste of this, but both times I’ve made it I’ve had to add an extra 30 minutes of cooking time because the veggies weren’t done. I followed the directions exactly, but it ended up not being done. I wonder if covering it with foil, or venting a corner, is the problem? When I cook it for the extra 30 minutes I take the foil off completely because the chicken seems too soggy, we like the skin crisp.
Made recipe as written and tasted delicious. No changes needed and super easy to make.
This was excellent.I made per recipe but at the end put under the broiler.It crisped the chicken and the vegetables. Perfect.
This reminds me of the campout meals we made in 4-H when I was so young. This was better than those tho’. I will make again, maybe with out the foil – just slow simmer in a non-stick pan. Easy prep, comforting food. A keeper.
Technically fine but way too boring for my family. It was visually unappealing but it improved when I removed the foil and cooked for an addl 15 mins.
DH immediately stated “THIS is a keeper!” Had some leftover fresh, slice mushrooms, so I added those just to get rid of them. Also added about 1/2 c water so there were more juices. Oh, and all I had was a package of boneless chicken breasts. Next time I will make it with bone-in, as the flavor is always better. Otherwise, as my dear departed mother would say “I followed the recipe exactly”. Nice, easy recipe, Emily! Delicious, juicy, tender and flavorful.
Amazing recipe! I’ve made this many times. The clean-up is the easiest and takes no time to prep. One of my go-to supper dishes now as it’s super easy and healthy, not to mention delicious! I use an Italian herb blend in place of the basil and rosemary. My apartment smells amazing right now!
chicken turn out to be very tender, and vege cooked this way tasted better than the chicken, very delicious. But the chicken was little too moist.
I LOVE this recipe! Have made it several times. It is so easy, healthy and delicious, can’t get any better than that! I add more veggies because we like veggies in my house and I cut the rosemary in half (not huge fans of rosemary)