I know many of us get bored with our chicken recipes so here is one that is sure to please and is full of flavor and nutrients: it uses two of our fall herbs and spices: rosemary and sage
First we have your boneless skinless chicken breast and our four baking potatoes already cut up: it calls for them to be peeled but I keep it on because skins on potatoes have a lot of vitamins and fiber. We also are using green onion but you can use white onion because roasting them gives them a more mild flavor
We add these to our baking dish and now we sprinkle with your herbs! we are using 1/2 tsp dried rosemary and 1/2 tsp sage to use rosemary you use run your fingers down the sprig and the needles come right off!
Rosemary and sage are actually sister herbs so they have many of the same health benefits like anti inflammatory properties to help reduce inflammation in asthmatics; and people with arthritis or other inflammatory diseases!
They are also known to increase blood flow to the brain improving concentration- sage has active compounds that are similar to those developed in modern medicine to treat Alzheimer!
Pop this in the oven until chicken is cooked and potatoes are tender rosemary and sage both pair well this other forms of meat like lamb pork salmon and tuna dishes as well as soups and sauces.
3 to 3 1/2 lb. cut-up or quartered frying chicken
4 medium baking potatoes, unpeeled, quartered
1 bunch (about 8) green onions, trimmed, cut into 2-inch pieces
1/2 teaspoon dried sage leaves
1/2 teaspoon dried rosemary leaves, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
* Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9- inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.