Sage Chicken and Potatoes

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

–

Save & Share

Servings 4

false

( 3 ) Ratings

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 2 )

47fabb7b-75ba-456f-b4f9-deaab7a7d3dd

ingredients 7
Prep Time 15 min
Total Time 1 hr 15 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

MKorber

report Posted Mar. 19, 2013 12:47 PM

I made this for dinner last night. VERY easy prep and cook time was accurate (1 hr). The chicken came out juicy and tender, the carrots retained their flavor and the veggies were fork tender, but not falling apart. My only complaint is that it was really bland. Next time I will add some onion, paprika and double up on the spices a bit. I call this one a decent work-in-progress.

suepsu

report Posted May. 6, 2012 9:55 PM

Very good and easy to put together. I used chicken thighs instead of breasts because that was what I had on hand. Only thing the finished product needed was some salt and pepper...