Description
This is a wonderful one-dish meal that presents itself beautifully. It is fairly simple, and guaranteed to knock the socks off of the garlic-lovers in your crowd!!! I have also substituted various other veggies for the carrots (such as brussels sprouts, broccoli, or zucchini) and i get rave reviews every time!! My fave is the brussels sprouts, i know i'm weird!! Well, either way, this dish is simple enough to serve as a weeknight family meal, yet elegant enough to serve to guests. I just love it!!! I usually serve this with steamed rice and a fresh green salad. Yummy!!!!
Ingredients
- Potatoes
- Baby Carrots
- Onion
- Boneless Skinless Chicken Breast Halves
- Dried Tarragon
- Rubbed Sage
- Salt
- Black Pepper
- Garlic Head
- Olive Oil
- Dried Parsley
Instructions
- Place potatoes, carrots, and onion in greased or sprayed 13×9-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