Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

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

Step: 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.

Step: 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.

Step: 3

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

Step: 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.

Step: 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).

Per Serving: 212 calories; protein 25g; carbohydrates 12.8g; fat 6.3g; cholesterol 64.6mg; sodium 391.8mg.

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