Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes recipe
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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
Nutrition Info
- 211.6 caloriescarbohydrate: 12.8 gcholesterol: 64.6 mgfat: 6.3 gfiber: 2.6 gprotein: 25 gsaturatedFat: 1.3 gservingSize: -sodium: 391.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
Directions
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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).