Baked Buttery Herb Chicken & Potatoes

• Gluten free

• Meat

  • 4 Chicken breasts pounded to even thickness, boneless skinless

• Produce

  • 4 cups Baby red and/or gold potatoes
  • 1 tsp Garlic
  • 1 Herbs, fresh

• Condiments

  • 1 packet Italian salad dressing, dried

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 6 tbsp Butter

Found on therecipecritic.com

Ingredients

• 4 boneless skinless chicken breasts pounded to even thickness
• 4 cups quartered baby red and/or gold potatoes
• salt and pepper to taste
• 1 packet dried Italian salad dressing
• 6 tablespoons butter, melted
• 1 teaspoon minced garlic
• fresh herbs for garnish (such as thyme, rosemary, or parsley)

Directions

• Preheat oven to 375 degrees and grease a rimmed baking sheet.
• Place chicken and potatoes on baking sheet and season with salt and pepper to taste.
• Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
• Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.