broiled chicken breasts with herbs, carrots, and red potatoes

Ingredients

• Servings: 4
• 4 (4 ounce) skinless, boneless chicken breast halves
• 2 cloves garlic, sliced thin
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
• 4 red potatoes, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


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