Garlic Herb Chicken & Carrot Plate

why make this recipe

This Garlic Herb Chicken & Carrot Plate is an easy, wholesome weeknight meal that balances tender, flavorful chicken with naturally sweet, oven-roasted carrots. It’s quick to prepare, requires minimal hands-on time, and uses pantry-friendly herbs and olive oil for comforting, home-cooked flavors.

introduction

This dish pairs juicy baked chicken breasts with lightly seasoned baby carrots for a simple, family-friendly plate. Garlic and a blend of thyme and rosemary infuse the chicken as it roasts, while the carrots cook alongside to absorb savory juices. It’s great for meal prep, feeding a crowd, or serving as an uncomplicated dinner any night of the week.

how to make Garlic Herb Chicken & Carrot Plate

The technique is straightforward: make a garlic-herb oil, coat the chicken, arrange the carrots around it, and roast until everything is cooked through. Start with a hot oven so the exterior develops a slight golden color while the inside stays juicy. Use a baking dish roomy enough for even heat circulation so the carrots become tender without overcrowding.

Ingredients :

• 4 chicken breasts
• 2 cups baby carrots
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper.
3. Place the chicken breasts in a baking dish and coat with the garlic herb mixture.
4. Add the baby carrots around the chicken in the dish.
5. Bake for 25-30 minutes or until the chicken is cooked through and carrots are tender.
6. Garnish with fresh parsley before serving.
   
   

how to serve Garlic Herb Chicken & Carrot Plate

Serve the chicken sliced or whole with a generous spoonful of roasted carrots alongside. Complement the plate with mashed potatoes, rice, or a simple green salad. A squeeze of lemon or a light drizzle of extra-virgin olive oil just before serving brightens the flavors.

how to store Garlic Herb Chicken & Carrot Plate

Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. To freeze, place portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat gently in a 325°F (160°C) oven until warmed through, or microwave in short intervals to avoid drying the chicken.

tips to make Garlic Herb Chicken & Carrot Plate

• Pound chicken breasts to even thickness for uniform cooking.
• Pat the chicken dry before coating so the herb mixture adheres better.
• For deeper flavor, marinate the chicken in the garlic-herb oil for 30 minutes to a few hours before baking.
• Use a meat thermometer — chicken is done at 165°F (74°C).
• If carrots are browning too quickly, cover loosely with foil during the last 10 minutes.

variation (if any)

• Add baby potatoes to the dish for a one-pan meal.
• Swap dried herbs for 1 tablespoon each of fresh chopped thyme and rosemary for a brighter taste.
• Brush the chicken with a little honey or maple syrup mixed with mustard in the last 5–7 minutes for a sweet glaze.
• Use bone-in chicken thighs or drumsticks; increase bake time to ensure doneness.

FAQ

Q: Can I use frozen carrots?
A: Yes — thaw and pat dry first, and watch cooking time since they may release more moisture.

Q: How do I keep chicken juicy?
A: Avoid overcooking, use a meat thermometer to check for 165°F (74°C), and let the meat rest a few minutes before slicing.

Q: Can this be made on the stovetop?
A: Yes. Sear seasoned chicken in a skillet, then add carrots and a splash of broth, cover, and cook on low until chicken reaches safe temperature and carrots are tender.

Conclusion

For a closely related recipe that pairs garlic-herb chicken with honey-butter carrots and creamy mashed potatoes, see Garlic Herb Chicken with Honey Butter Carrots & Mashed Potatoes.