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Garlic Herb Chicken & Carrot Plate

An easy, wholesome weeknight meal featuring tender chicken and sweet, oven-roasted carrots, infused with garlic and herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Pound to even thickness for uniform cooking.
  • 2 cups baby carrots Use thawed if frozen, and pat dry before cooking.
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme Substitute with fresh herbs if desired.
  • 1 teaspoon dried rosemary Substitute with fresh herbs if desired.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  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.
Cooking
  1. Bake for 25-30 minutes or until the chicken is cooked through and carrots are tender.
  2. Garnish with fresh parsley before serving.

Notes

Serve the chicken sliced or whole with a generous spoonful of roasted carrots alongside. Complement with mashed potatoes, rice, or a simple green salad. For added brightness, a squeeze of lemon or a drizzle of extra-virgin olive oil before serving is recommended. Cool leftovers to room temperature within two hours, then refrigerate for up to 3-4 days, or freeze for up to 2 months.