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Roasted Garlic & Chicken (Foil Wrapped)

Roasted Garlic & Chicken (Foil Wrapped)
This Recipe Is:

WebMD Recipe

  • chicken breasts, boneless, skinless
  • 2 teaspoons
    olive oil
  • 6 cloves
    garlic, peeled
  • 1/2 
    onion, sliced thin
  • 1 1/2 medium sized
    carrots (or 1 large), sliced thin
  • 1 medium
    potato, peeled and sliced thin (sweet potato can be substituted)
  • tomato, sliced
  • 1 teaspoon
    dried chervil, or any other herb du jour (herb of choice)
  • 2 tablespoons
    dry white wine, champagne, apple juice, or chicken broth
    canola or olive oil nonstick cooking spray
    seasoning salt, to taste (optional)
    black pepper, to taste
  1. Preheat oven to 350°F. Place a 2 1/2 foot long piece of foil in a 9"x13" baking pan. Coat top of foil with nonstick cooking spray.
  2. Lay chicken breasts in middle of foil. Sprinkle tops with pepper and seasoning salt to taste if desired. Add olive oil to small cup. Peel garlic cloves and dip in oil. Drop 3 garlic cloves evenly over each chicken breast.
  3. Lay onion slices over the chicken. Then spread carrots over the onion and potato slices over the carrots. Top with tomato slices.
  4. Sprinkle top with chervil. Drizzle remaining olive oil over the top, then drizzle with wine.
  5. Fold foil over to wrap chicken and vegetable mixture up well. Bake for 1 hour. Cut into center of chicken to make sure chicken is cooked throughout. To double this recipe, make two foil wrapped chicken and vegetable packages. They will both fit in the 9"x13" baking pan. They will still bake for 1 hour. To serve, make sure every portion has a chicken breast and a sampling of the various vegetables. Drizzle some of the juices over the top.
Nutritional Information

Makes: 2 servings
  • Calories321
  • Protein31 g
  • Carbohydrates33 g
    • Dietary fiber4 g
  • Fat6.5 g
  • Cholesterol68 mg
  • Sodium110 mg
  • Calories from Fat19%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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