Chicken and Garlic Potatoes

4 medium potatoes, peeled and sliced
1 large onion, cut into pieces
6 bone-in chicken breast, 4 pounds
1 teaspoon dried tarragon
1 teaspoon rubbed sage
1 teaspoon salt, optional
1/2 teaspoon pepper
1 whole garlic bulbs
3 tablespoons olive oil

Place potatoes and onions in a greased 13 x 9x 2 inch baking dish. Top with chicken. Combine tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut off the top of the garlic bulb (the end that comes to a closed point) so each clove is exposed. Place cut side up in baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350 degrees for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and the garlic is soft. Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeeze garlic into small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.

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