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My review
Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes
Shelley
"A juicy breast of chicken that even the kids will enjoy."
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Ingredients
35 m servings 212 calsOriginal recipe yields 4 servings
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Directions
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Prep
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- 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.
- 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.
- Mix the rosemary, thyme, and sage together on a shallow dish; roll and press each chicken breast into the herb mixture to coat.
- 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.
- 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).
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 212 calories; 6.3 g fat; 12.8 g carbohydrates; 25 g protein; 65 mg cholesterol; 392 mg sodium. Full nutrition
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Reviews
Read all reviews 2027 Ratings
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Most helpful positive review
1/4/2010
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. ...
Most helpful critical review
8/5/2010
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.
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1/4/2010
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. ...
5/3/2009
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 potatoe...
6/11/2009
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 to...
10/14/2010
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 pepp...
1/19/2011
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 dr...
2/29/2012
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 hea...
2/20/2012
We are chicken lovers and this went over well with my husband and 3 kids. I used Italian Seasoning instead of the fresh rosemary, thyme and sage because I didn't have it on hand. I sprinkled it ...
8/4/2009
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!