Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Recipe View Preheat the oven's broiler and position the oven rack approximately 6 inches from the heat source. Line a 10x12 inch pan with aluminum foil for easy cleanup. (5 minutes)

Recipe View Using a sharp boning or paring knife, create 3 small slits on the side of each chicken breast. Insert a thin slice of garlic into each slit. This infuses the chicken with a subtle garlic aroma. (10 minutes)

Recipe View In a shallow dish, combine the chopped rosemary, thyme, and sage. Roll and press each chicken breast into the herb mixture, ensuring an even coating. The herbs will create a fragrant crust during broiling. (5 minutes)

Recipe View Arrange the herb-crusted chicken breasts closely together on the prepared foil-lined pan. Scatter the carrots and red potatoes around the chicken, forming a single layer. Gently fold up the edges of the foil by approximately 1 inch to create a shallow pouch. Drizzle the carrots and red potatoes with olive oil, and season with salt and pepper. (5 minutes)

Recipe View Carefully place the pan under the preheated broiler. Cook for 7 minutes, then turn the chicken breasts. Continue broiling until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 7 to 10 minutes more. An instant-read thermometer inserted into the thickest part of the breast should register at least 165 degrees F (74 degrees C). (14-17 minutes)

Recipe View Let stand for 5 minutes before serving.