Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Name: Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
Total time: 35
Yield: 4
Ingredients: 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; ½ teaspoon salt; ½ teaspoon freshly ground black pepper

Recipe by Shelley from allrecipes.com

35 Mins.

Ingredients

4 servings

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4 (4 ounce) skinless, boneless chicken breast halves
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2 cloves garlic, sliced thin
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1 teaspoon chopped fresh rosemary
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh sage

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4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
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4 red potatoes, cut into 1-inch pieces
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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½ teaspoon freshly ground black pepper

Instructions

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).