Poultry, Vegetables

Chicken and Garlic Potatoes

  • 4 medium Potatos, sliced
  • 1 large Onions, chopped
  • 6 Chicken breasts, bone-in, skinless
  • 1 teaspoon Tarragon
  • 1 teaspoon Sage
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 whole Garlic bulb
  • 3 tablespoons Vegetable oil

    • Place potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine tarragon, sage, salt, and pepper; sprinkle over chicken.Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350° for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeeze garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken. Yield: 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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