Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Shelley 0

"A juicy breast of chicken that even the kids will enjoy."

Ingredients 35 m {{adjustedServings}} servings 212 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

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  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).
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Reviews 16

  1. 23 Ratings


Actually baked instead of broiling, added red pepper and onion strips in addition to carrots. Used boneless chicken breast pieces instead of and substituted minced garlic for the garlic powder. Also added a little lemon juice as suggested in a review. Baked at 400 covered for 40 minutes, then added the carrots, red peppers, and onions; reduced heat to 350 and finished cooking (20 minutes) uncovered. Was delicious!! I am definitely going to make this again!


The ingredients are simple, the time to prepare and cook it is minimal and the taste is above average. 5 stars in my book. I did give it an extra five or so minutes through to ensure the potatoes we cooked through and browned up.

Tiina Dygert Hazelett

I loved the veggies in this-they were delicious-since they're cut up to 1" pieces, they do cook in time. My chicken was a bit dry...the breasts were thick so I butterflied them, but it still took a while to get them cooked-maybe an extra 3 minutes, but then it was too much. Next time I'll try to get actual 4 oz chicken breasts and maybe pound them a little first. Overall, easy, fast and good.