"A juicy breast of chicken that even the kids will enjoy." — Shelley
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4 (4 ounce)
skinless, boneless chicken breast halves
garlic, sliced thin
chopped fresh rosemary
chopped fresh thyme
chopped fresh sage
carrots, halved lengthwise and cut crosswise into 1-inch pieces
red potatoes, cut into 1-inch pieces
extra-virgin olive oil
freshly ground black pepper
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!
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.
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.
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.
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.
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!!!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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