Sage Roasted Chicken with Potatoes

If you have fresh herbs on hand, this is an easy and flavorful dish worth whipping up. If you grow your own herbs and sage isn't one of them, subsitute basil, oregano, thyme or rosemary. Chicken and potatoes are very versatile, and any fresh herb is better than none. But stick with one herb at a time so you can really appreciate the flavor.

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Noah loves this with summer squash and carrots. It's also lovely with some zucchini.

Serves 4

Ingredients:

4 chicken breasts, cut in one inch cubes
3 medium Russet potatoes, scrubbed and sliced into 1/4 inch disks
1 branch fresh sage, chopped
1.5 tsp Kosher salt
1 tsp black pepper
2 tbsp olive oil
3/4 cup chicken or no-chicken stock

Directions:

Preheat oven to 375 degrees.

Place all ingredients except stock in baking dish. Toss together. Pour stock over. Place in oven and bake for 45-55 minutes stirring once or twice until potatoes are tender and chicken is cooked through.

Serve with corn on the cob and iced (sweet) tea. :)