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Preheat The Oven'S Broiler And Set The Oven Rack About 6 Inches From The Heat Source. Line A 10X12 Inch Pan With Aluminum Foil. Use The Tip Of A Sharp Boning Or Paring Knife To Cut 3 Small Slits Into The Side Of Each Chicken Breast; Insert A Slice Of Garlic Into Each Slit. Mix The Rosemary, Thyme, And Sage Together On A Shallow Dish; Roll And Press Each Chicken Breast Into The Herb Mixture To Coat. Arrange The Breasts Close Together On The Foil-Lined Pan. Place Carrots And Red Potatoes In A Layer Around Chicken And Fold Up Edges Of Foil Approximately 1 Inch. Drizzle Carrots And Red Potatoes With Olive Oil, Salt, And Pepper. Cook In The Preheated Oven For 7 Minutes; Turn The Chicken And Cook Until No Longer Pink In The Center And The Juices Run Clear, 7 To 10 Minutes More. An Instant-Read Thermometer Inserted Into The Center Should Read At Least 165 Degrees F (74 Degrees C).C
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