Marinade:
2/3 cup chicken broth or stock
1/2 cup unsalted butter, melted
2 tablespoon finely chopped garlic (or 8 cloves)
4 teaspoons chopped fresh parsley
2 teaspoon chopped fresh thyme
2 teaspoon chopped fresh rosemary
1 teaspoon salt (adjust to your tastes)
Fresh ground black pepper, to season
4 boneless, skinless chicken breasts
3 pounds red potatoes cut to bite sized chunks
Method:
- Mix together marinade ingredients. In two seperate bowls add the chicken, and cut up potatoes. Add an appropriate amount of marinade to each bowl and shake/mix to cover everything. Let sit for at least 30 minutes
- Preheat oven to 400°F.
- Place chicken in a 9x13, salt and pepper the top.
- Place potatoes in another 9x13 - add salt and pepper
- Bake both in the oven for 15 minutes. Flip the chicken over, salt pepper and put back in. Stir the potatoes, add more salt and pepper.
- Bake for another 15 minutes. Check to see if chicken is cooked through (165°F). If not, cook for an additional 10 minutes (approx)
- Place the oven on broil, and broil for 3-5 minutes to give potatoes and chicken a nice golden brown crisp.
* Serves well with Garlic Herb Corn.
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