Ingredients:
4 medium potatoes, peeled and sliced
8 ounces baby carrots
1 large onions, cut into small wedges
1 medium zucchini, thinly sliced
6 bone-in skinless chicken breast halves ( 4 lb.)
3/4 teaspoon dried tarragon
3/4 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper
1 head garlic
2 -3 tablespoons olive oil
dried parsley, for garnish
Directions:
Place potatoes, carrots, onion, and zucchini in 13×9-inch baking dish sprayed with nonstick spray; place chicken on top.
Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
Cut the top off of garlic bulb so that each clove is exposed.
Place cut side up in baking dish.
Drizzle oil over garlic and chicken.
Cover and bake at 350 degrees for 60 minutes.
Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
Transfer chicken to serving platter and keep warm.
Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
Toss garlic with potatoes, carrots, onion, and zucchini; arrange around chicken.
Sprinkle with dried parsley.
Servings: 6
Time preparation: 15 min.
Time total: 90 min.