Chicken and Garlic Potatoes |
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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Originally my father-in-law's invention, this home-style oven entree is one we never tire of. I've made a few improvisations with seasonings to suit the next generation's tastes. Ingredients:
4 medium potatoes, peeled and sliced |
1 large onion, cut into small wedges |
6 bone-in chicken breast halves (8 ounces each) |
1 teaspoon dried tarragon |
1 teaspoon rubbed sage |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
1 whole garlic bulb |
3 tablespoons olive oil |
Directions:
1. Place potatoes and onion in a greased 13-in. x 9-in. baking dish. Top with chicken. Combine the tarragon, sage, salt if desired 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.
2. 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.
3. 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.
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