Broiled Chicken Breasts With Herbs, Carrots, And Red Potatoes

• 4 (4 ounce) skinless, boneless chicken breast halves
• 2 cloves garlic, sliced thin
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
• 4 red potatoes, cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

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

garlic, rosemary, thyme, fresh sage, carrots, red potatoes, extravirgin olive oil, salt, freshly ground black pepper

Taken from www.allrecipes.com/recipe/178862/broiled-chicken-breasts-with-herbs-carrots-and-red-potatoes/ (may not work)