Recipe by Manda
This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and I get rave reviews every time!! My fave is the brussels sprouts, I know I'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. YUMMY!!!!
Top Review by Karen=^..^=
My whole family went wild over this easy yet elegant dish. I followed the recipe to a "T", except I did not peel my potatoes as they were red skinned and we like the skin. I sliced them very thin to ensure they would cook. The only problem I had was that the baby carrots were still a little crunchy, even after all of that cook time and being tightly covered. Don’t get me wrong...they were so garlicky and delicious, we ate them all up, but I think next time I will either slice up regular carrots very thin or just leave them out completely and cook seperately. Or maybe try another veggie...I love brussel sprouts, too! Thanks for sharing this recipe...I am always looking for another way to cook plain old chicken that will please the whole family and this one sure did! Another PLUS...a whole meal all in one dish...YAY!!!!!
- 4 medium potatoes, peeled and sliced
- 8 ounces baby carrots
- 1 large onion, cut into small wedges
- 6 boneless skinless chicken breast halves (2-3 lbs.)
- 1 teaspoon dried tarragon
- 1 teaspoon rubbed sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 whole garlic head
- 3 tablespoons olive oil
- dried parsley, for garnish
Directions See How It's Made
- Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
- Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
- Cut the top off of garlic bulb so that each clove is exposed.
- Place cut side up in baking dish.
- Drizzle oil over garlic and chicken.
- Cover and bake at 350 degrees for 60 minutes.
- Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
- Transfer chicken to serving platter and keep warm.
- Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
- Toss garlic with potatoes, carrots, and onion; arrange around chicken.
- Sprinkle with dried parsley.