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Chicken and Garlic Potatoes

 Chicken and Garlic Potatoes
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.
6 ServingsPrep: 15 min. Bake: 70 min.


  • 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


  • 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.
  • 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.
  • 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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Chicken and Garlic Potatoes (continued)

Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.