Roasted Chicken Breasts with Herbs, Carrots, and Red Potatoes

Ingredients

• 4 boneless skinless chicken breast halves
• 2 Garlic cloves Sliced thin
• 1/2 teaspoon Dried rosemary chopped
• 1 tablespoon Poultry Seasoning
• 4 Carrots Halved lengthwise and cut into 1/2 inch pieces
• 4 Red potatoes Cut into 1/2 inch pieces
• 2 tablespoons Extra virgin olive oil

Instructions

1. Preheat the oven to 375 degrees F and set the oven rack in the middle of the oven. 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. Season chicken with salt and pepper. Mix the rosemary and poultry seasoning together and sprinkle evenly over the chicken.
4. Arrange the breasts close together on the foil-lined pan. Place carrots and red potatoes in a bowl; season with salt and pepper and toss with olive oil until evenly coated. Place in a single layer around chicken and fold up edges of foil approximately 1 inch.
5. Cover and cook in the preheated oven for 30-40 minutes or until the chicken is cooked through and vegetables are fork tender. An instant-read thermometer should register 165 degrees.