Sage chicken and potatoes
Ingredients
- 4 boneless skinless chicken breasts about 1¼ lb
- 4 Medium russet potatoes unpeeled, cut into ¾-inch pieces (3 cups)
- 1½ cups ready-to-eat baby-cut carrots
- 1 jar chicken gravy
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried sage leaves
- ½ teaspoon garlic-pepper blend
Instructions
- Heat oven to 400°F.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In baking dish, arrange chicken, potatoes and carrots.
- In small bowl, mix remaining ingredients; pour over chicken and vegetables.
- Spray sheet of foil with cooking spray; place sprayed side down over baking dish.
- Bake uncovered 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
Notes & Wine Advice
Quick Variations:
You can use bone-in chicken breasts, but they will take a little longer to bake. Chicken is done when juice is clear when center of thickest part is cut to bone (at least 165°F). If you don’t have garlic-pepper blend, you can substitute ¼ teaspoon each garlic powder and coarse ground black pepper.
You can use bone-in chicken breasts, but they will take a little longer to bake. Chicken is done when juice is clear when center of thickest part is cut to bone (at least 165°F). If you don’t have garlic-pepper blend, you can substitute ¼ teaspoon each garlic powder and coarse ground black pepper.
Nutrition values
Calories: 320 kcal