A delightful and aromatic dish featuring tender chicken and perfectly roasted vegetables.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
Chop the potatoes, carrots, and onion into bite-sized pieces.
Try to keep the pieces uniform for even roasting.
Place the chopped vegetables in a greased 13x9-inch baking dish.
Use a non-stick spray or a light coat of oil to prevent sticking.
Lay the chicken breasts on top of the vegetables.
Ensure the chicken is evenly spaced for consistent cooking.
Mix the tarragon, sage, salt, and pepper in a small bowl, then sprinkle over the chicken.
Rub the seasoning gently into the chicken for better flavor.
Cut the top off the garlic head to expose the cloves, then place it cut side up in the baking dish.
Roasted garlic adds a sweet, mellow flavor to the dish.
Drizzle olive oil over the chicken and garlic.
A light drizzle is enough to enhance the flavors.
Cover the dish with aluminum foil and bake for 50 minutes.
Covering helps retain moisture during cooking.
Remove the foil and bake for an additional 15 minutes to brown the chicken.
This step gives the chicken a nice golden color.
Transfer the chicken to a serving platter and keep warm.
Cover the chicken with foil to retain heat.
Let the garlic cool slightly, then squeeze the cloves into a bowl and mash lightly.
Use a fork to mash the garlic into a paste.
Toss the roasted vegetables with the mashed garlic and arrange them around the chicken.
Garnish with parsley for a fresh touch.
Sprinkle with dried parsley before serving.
Serve immediately for the best flavor and texture.
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