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Chicken and Garlic Potatoes

  • Prep Time: 15 min.
  • Cook Time: 1 hr. 10 min.
  • Serves: 6
Taste of Home

Recipe Provided By: Taste of Home

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Average (170 Ratings): 4 out of 5 stars

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Ingredients

  1. 4 medium potatoes, peeled and sliced
  2. 1 large onion, cut into small wedges
  3. 6 bone-in skinless chicken breast halves
  4. 1 teaspoon dried tarragon
  5. 1 teaspoon rubbed sage
  6. 1 teaspoon salt (optional)
  7. 1/2 teaspoon pepper
  8. 1 whole garlic bulb
  9. 3 tablespoons olive or vegetable oil

Nutrition Info

Per Serving

  • Calories: 314 kcal
  • |
  • Carbohydrates: 28 g
  • |
  • Dietary Fiber: 3 g
  • |
  • Fat: 9 g
  • |
  • Protein: 27 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Place potatoes and onion in a greased 13-in. x 9-in. x 2-in. baking dish. Top with chicken. Combine 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. Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees F for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
  2. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeezed garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.

Yield: 6 servings

3. Still Hungry?

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.

Notes:

Nutritional Analysis: One serving (prepared without salt) equals 281 calories, 70 mg sodium, 73 mg cholesterol, 18 gm carbohydrate, 29 gm protein, 10 gm fat. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 vegetable.

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12 reviews

Most Helpful Reviews

View all 12 Reviews | Write a Review

  • Good stuff!

    momofcuties3 - April 25, 2007 11:15:51 AM PST
    I'm a huge crockpot fan, so I put it in the crockpot instead for about 4 hours on high. It turned out fabulous! I even took one of the other reviews idea and added the lemon juice. It was good!

    13 of 13 found this review helpful.

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  • YUM!

    healthysheep - March 19, 2007 10:46:50 AM PST
    This was so easy and so good, even my picky kids ate it all. Definitely going on the recipe box!

    7 of 7 found this review helpful.

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  • Add some fresh lemon juice

    Sarah P - April 9, 2007 04:38:46 PM PST
    You know what really adds some great flavor to this recipe is some fresh lemon juice. Squeeze some over the top of the chicken and potatoes...you'll love it!

    8 of 10 found this review helpful.

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  • needs a major overhaul

    badkitty1116 - May 25, 2007 12:54:02 AM PST
    this recipe was just ok-in the end,after some major time adjustments and spice additions.Let me say i am a big fan of TASTE OF HOME magazine and after 10 years,this is only the 2nd recipe i wont be making again.It must have slipped through their radar.It wasnt horrible,it just took way too many adjustments to make it acceptable.It took alot longer to cook then was stated(and at a higher temp),and alot more spices to keep it from being bland.Also,care needed to be taken (by basting) to assure it didnt dry out.In the end ,after all that it was just ok-even too plain for my 4 yr old..I would recommend you not bother with this recipe.

    3 of 4 found this review helpful.

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  • didn

    Anita - April 14, 2008 02:28:08 PM PST
    I tried the crock pot idea but didn't like it. I wouldn't suggest this - maybe roasting in the oven would be better

    1 of 1 found this review helpful.

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