Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Ingredients

• 4 skinless , 4 ounce
• 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 reds potatoes , cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.

4. 4

   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.

5. 5

   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).