Chicken and Garlic Potatoes Recipe

4 4 6
Chicken and Garlic Potatoes Recipe
Chicken and Garlic Potatoes Recipe photo by Taste of Home
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Chicken and Garlic Potatoes Recipe

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4 4 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min.

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

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.
Originally published as Chicken and Garlic Potatoes in Taste of Home June/July 1999, p31

Nutritional Facts

1 each: 281 calories, 10g fat (0 saturated fat), 73mg cholesterol, 70mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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
  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.
Originally published as Chicken and Garlic Potatoes in Taste of Home June/July 1999, p31

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Reviews forChicken and Garlic Potatoes

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MY REVIEW
_squizzle User ID: 7645735 203177
Reviewed Jun. 5, 2014

"Gollum made several accounts to leave bad comments about this recipe and any other that includes potatoes as he believes they spoil a perfectly good piece of meat. I can assure you that this recipe is delicious (when raw and wriggling)! I usually dip my meat and potatoes in a dressing such as honey mustard or ranch."

MY REVIEW
Jaimin User ID: 5516577 86759
Reviewed Jan. 10, 2011

"We really liked this recipe. It was delicious, and not too overwhelming. This is coming from a girl who is not a big fan of onion or garlic either."

MY REVIEW
dennison7 User ID: 3077164 72298
Reviewed Dec. 3, 2010

"My son loved this recipe. My husband thought was a bit bland. I will add some more garlic and maybe some italian dressing or something to give it some more flavor next time."

MY REVIEW
mcjezdimir User ID: 2635363 72976
Reviewed Jun. 25, 2009

" why was it terrible?  was there something you think would do to make it better?
"

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