Sage Chicken and Potatoes

Blogging a little earlier than usual today...Jesse and I are headed to the beach to watch Daddy-O's boat pull in! We've lived here for 2 1/2 years and have never see it come or go. Jesse was either too young, or they were leaving/returning during his nap-time, or it was way too early in the morning. But not today! This was Heath's last run for the next couple years, so we're VERY excited about having him home each night while we're on shore tour for a couple years.

Anyway! This was last nights dinner, and it was definitely good. Kind of like a mini pot roast, just with chicken...and a lot less cooking time! Now, don't get me wrong, this does need about an hour to bake, but that's not too bad. The vegetables weren't as soft as when you put them in a slow cooker, but they weren't hard either, and the gravy absolutely makes this. There are many different types of jar gravy's out there (Heinz, Campbell's, etc.), but I HIGHLY recommend getting Boston Market's Chicken Gravy. If your grocer doesn't have it, then I guess Heinz will do, but what a shame. Boston Market sure knows how to make gravy. Also, I couldn't find dried sage leaves, so I bought a container of rubbed sage. I have no idea what the difference is, but it tasted just fine. Overall, this was a great dinner, and I'll definitely make it again. I always love all-in-one recipes that include the meat AND veggies!

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'Sage Chicken and Potatoes'

Source: Betty Crocker

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

Heat oven to 400. Spray 13 × 9 baking dish with cooking spray. Arrange chicken, potatoes and carrots in baking dish. 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. 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.