8 chicken breasts
3 lbs redskin potatoes, halved
20 garlic cloves, peeled (I used minced garlic equal to 10 cloves)
1 TBSP fresh thyme, chopped
salt and pepper to taste
1/4 cup olive oil
Optional: Fresh thyme sprigs
Place chicken in an ungreased roasting pan. Arrange potatoes and garlic around chicken. Sprinkle with seasonings, and drizzle with oil.
Bake, uncovered, at 425 degrees for 20 minutes. Reduce oven temp to 375 degrees. Continue baking for 45 min - 1 hour longer, or until chicken is golden and juices run clear.
Transfer chicken to a platter. Spoon potatoes and garlic around edges. Garnish with thyme sprig if desired.
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