Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes Recipe -
Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes Recipe
  • READY IN 35 mins

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Recipe by  

"A juicy breast of chicken that even the kids will enjoy."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


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

Most Helpful Positive Review
Jan 05, 2010

Actually baked instead of broiling, added red pepper and onion strips in addition to carrots. Used boneless chicken breast pieces instead of and substituted minced garlic for the garlic powder. Also added a little lemon juice as suggested in a review. Baked at 400 covered for 40 minutes, then added the carrots, red peppers, and onions; reduced heat to 350 and finished cooking (20 minutes) uncovered. Was delicious!! I am definitely going to make this again!

Most Helpful Critical Review
Aug 06, 2010

turned out try and the flavor remained on the outside of the chicken without really soaking in...when the herbs sloughed off we were only left with a dry relatively flavorless chicken.

May 04, 2009

The ingredients are simple, the time to prepare and cook it is minimal and the taste is above average. 5 stars in my book. I did give it an extra five or so minutes through to ensure the potatoes we cooked through and browned up.

Dec 31, 2009

I loved the veggies in this-they were delicious-since they're cut up to 1" pieces, they do cook in time. My chicken was a bit dry...the breasts were thick so I butterflied them, but it still took a while to get them cooked-maybe an extra 3 minutes, but then it was too much. Next time I'll try to get actual 4 oz chicken breasts and maybe pound them a little first. Overall, easy, fast and good.

Feb 29, 2012

Really Really Good. I followed the advice of some of these reviews & baked it instead. Also, I didn't have fresh herbs so I rolled the chicken in poultry seasoning & dry herbs - turned out heavenly. I also used 2 boneless skinless organic & free-range thighs in addition to 2 boneless & skinless breasts...I assure you, the thighs were by leaps & bounds more delicious.

Jan 25, 2011

Fabulous recipe, but I baked instead of broiling. I baked under tinfoil at 400 for 40 minutes and then without for 20. I added the veggies for the last 20 minutes. The chicken was a little dry, and I think next time I'll cook it for less time.

Oct 15, 2010

This was FANTASTIC! Normally I don't keep cloves in the house, or sage. Asked my husband to pick them up on the way home. So glad I did! Everyone raved about this. Added yellow and red pepper strips to the carrots. Used leftover small cooked red and white potatoes, just added them in at the first turning. Based on comments, I was worried about it drying out. But, without lemon juice in the house, I put a small glob of margarine atop each breast and everything turned out perfect! Fabulous! Will definitely make again, and sooo pleased to have chicken done so quickly!!!

Aug 06, 2009

Veggies were awesome, but the chicken was a bit dry, next time I will try basting the chicken half way thru to see if that helps, but it was all still very delicious!


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 392 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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