Ingredients
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4 medium potatoes, peeled and sliced
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8 ounces baby carrots
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1 large onion, cut into small wedges
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1 teaspoon dried tarragon
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1 teaspoon rubbed sage
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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3 tablespoons olive oil
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dried parsley, for garnish
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6 boneless skinless chicken breast halves (2-3 lbs.)
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1 whole garlic head
Instructions
- Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
- Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
- Cut the top off of garlic bulb so that each clove is exposed.
- Place cut side up in baking dish.
- Drizzle oil over garlic and chicken.
- Cover and bake at 350 degrees for 60 minutes.
- Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
- Transfer chicken to serving platter and keep warm.
- Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
- Toss garlic with potatoes, carrots, and onion; arrange around chicken.
- Sprinkle with dried parsley.