Rosemary and Garlic Chicken and Potatoes

I was inspired to make it by a dish I had in Italy. If you don't love rosemary, reduce the quantity. It has a strong rosemary flavor because we love it.

• Ready In: 1 hr 15 mins
• Serves: 4-5

Ingredients

• 2  large chicken breasts
• 12  red potatoes, sliced thickly
• 1⁄4 cup extra virgin olive oil
• 3  teaspoons rosemary
• 1 1⁄2 teaspoons sage
• 1 1⁄2 teaspoons garlic powder
• 1  tablespoon  minced garlic
• 1  dash pepper

Directions

1. Preheat oven to 375°F.
2. Slice up the potatoes thickly.
3. In a medium sized bowl, mix spices, oil, and garlic.
4. Put the potatoes in the mix and toss/stir until completely coated.
5. Line the bottom of a 13 x 9" glass dish with the potatoes.
6. Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each.
7. Bake for 1 hour in the preheated oven, uncovered.
8. Baste during the last 15 minutes, if needed.