Chicken and Garlic Potatoes with Veggies
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 4 medium potatoes, peeled and sliced
- 8 ounces baby carrots
- 1 large onion, cut into small wedges
- 1 medium zucchini, thinly sliced
- 6 bone-in skinless chicken breast halves (4 lb.)
- 3⁄4 teaspoon dried tarragon
- 3⁄4 teaspoon rubbed sage
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 head garlic
- 2 -3 tablespoons olive oil
- dried parsley, for garnish
Directions
- Place potatoes, carrots, onion, and zucchini in 13x9-inch baking dish sprayed with nonstick spray; place chicken on top.
- 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, onion, and zucchini; arrange around chicken.
- Sprinkle with dried parsley.
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