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Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Herb-infused chicken with roasted carrots and potatoes.
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
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
Instructions:
  • Preheat the broiler and position the oven rack 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil.
  • Make 3 small slits on the side of each chicken breast using a sharp knife, then tuck a slice of garlic into each slit.
  • Combine the rosemary, thyme, and sage on a shallow dish; coat each chicken breast by rolling and pressing them into the herb mixture.
  • Place the chicken breasts tightly together on the prepared foil-lined pan. Surround them with carrots and red potatoes in a single layer, then fold up the edges of the foil about 1 inch high. Drizzle the carrots and red potatoes with olive oil, salt, and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 7-10 minutes more. Ensure internal temperature reaches 165°F (74°C) with an instant-read thermometer.

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