Sage Chicken and Potatoes

Bring the fabulous taste of pot roast to chicken! Store-bought gravy infuses the dish with down-home flavor.

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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 4
 

Ingredients

4
boneless skinless chicken breasts (about 1 lb)
3
medium unpeeled russet potatoes, cut into 3/4-inch pieces (3 cups)
1 1/2
cups baby-cut carrots
1
jar (12 oz) home-style chicken gravy
2
tablespoons Worcestershire sauce
1
teaspoon dried sage leaves
1/2
teaspoon garlic pepper blend

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
  • 2 In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • 3 Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish.
  • 2 In small bowl, mix gravy, Worcestershire sauce, sage and garlic pepper. Pour over chicken and vegetables. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  • 3 Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

EXPERT TIPS

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Expert Tips

You can use bone-in chicken breasts, but they will take a little longer to cook. Chicken is done when the juices are no longer pink when the centers are cut.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
680mg
680%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
10%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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