Name: Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Skinless, boneless chicken breast halves - 4 (4 ounce); Garlic, sliced thin - 2 cloves; Chopped fresh rosemary - 1 teaspoon; Chopped fresh thyme - 1 tablespoon; Chopped fresh sage - 1 tablespoon; Carrots, halved lengthwise and cut crosswise into 1-inch pieces - 4; Red potatoes, cut into 1-inch pieces - 4; Extra-virgin olive oil - 1 tablespoon; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Recipe information

Cooking:

20 min.

Servings per container:

Source:

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Ingredients for - Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

1. Skinless, boneless chicken breast halves - 4 (4 ounce)

2. Garlic, sliced thin - 2 cloves

3. Chopped fresh rosemary - 1 teaspoon

4. Chopped fresh thyme - 1 tablespoon

5. Chopped fresh sage - 1 tablespoon

6. Carrots, halved lengthwise and cut crosswise into 1-inch pieces - 4

7. Red potatoes, cut into 1-inch pieces - 4

8. Extra-virgin olive oil - 1 tablespoon

9. Salt - ½ teaspoon

10. Freshly ground black pepper - ½ teaspoon

How to cook deliciously - Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

1. Stage

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.

2. Stage

Use the tip of a sharp boning or paring knife to cut 3 small slits into the side of each chicken breast; insert a slice of garlic into each slit.

3. Stage

Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.

4. Stage

Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots and red potatoes with olive oil, salt, and pepper.

5. Stage

Cook in the preheated oven for 7 minutes; turn the chicken and cook until no longer pink in the center and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).