Description
A simple yet flavorful Garlic Herb Chicken & Carrot Plate featuring tender roasted chicken breasts marinated in garlic, thyme, rosemary, and lemon, served atop buttery roasted carrots. This wholesome one-pan meal is perfect for a healthy and satisfying dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
Carrots
- 1 pound carrots, peeled and sliced diagonally
- 1 tablespoon butter
- Pinch of salt
- Pinch of black pepper
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the chicken and carrots evenly.
- Prepare Marinade: In a small bowl, combine olive oil, minced garlic, dried thyme, rosemary, salt, black pepper, and lemon juice. Mix well to create the flavorful herb marinade.
- Marinate Chicken: Rub the marinade mixture all over the chicken breasts thoroughly. Allow the chicken to marinate for 10–15 minutes to absorb the flavors while you prepare the carrots.
- Prepare Carrots: In a large oven-safe skillet or baking dish, spread the peeled and diagonally sliced carrots. Toss them with butter, a pinch of salt, and black pepper, distributing evenly to coat the carrots.
- Assemble Dish: Place the marinated chicken breasts on top of the bed of seasoned carrots in the skillet or baking dish.
- Roast: Roast in the preheated oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender and caramelized.
- Rest and Garnish: Remove from the oven and let the chicken rest for 5 minutes to retain juiciness. Garnish with fresh parsley if desired before serving.
Notes
- You can substitute baby carrots or use multicolored carrots for a more vibrant presentation.
- Serve with quinoa, rice, or mashed potatoes for a complete meal.
- Leftovers store well in the fridge for up to 3 days.
