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Submitted by: Vickie from Gooseberry Patch
Originally shared on the web 09/05/2012

8 chicken breasts
3 lbs. redskin potatoes, cut in half
20 cloves garlic, peeled
1 T. fresh thyme, chopped
salt and pepper to taste
1⁄4 c. 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 temperature to 375 degrees. Continue baking 45 minutes to one hour, until chicken is golden and juices run clear. Transfer chicken to a platter. Spoon potatoes and garlic around edges. Garnish with thyme sprigs, if desired. Serves 8.