Garlic Herb Chicken & Carrot Plate

Garlic Herb Chicken & Carrot Plate

A delightful and healthy meal featuring tender chicken breasts and sweet roasted baby carrots, coated in a fragrant garlic and herb mixture. Perfect for a family dinner or a simple weeknight meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

4 chicken breasts boneless, skinless, 6-8 oz each
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

Equipment

oven
baking dish
mixing bowl

Method

Preheat oven to 400°F (200°C).
In a mixing bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the herb mixture.
Place chicken breasts in a baking dish and coat thoroughly with the garlic herb mixture, covering all sides.
Arrange baby carrots around the chicken in the dish in a single layer.
Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F (75°C), shows no pink inside, and juices run clear. Carrots should be fork-tender with caramelized edges.
Let chicken rest for 5 minutes after removing from oven.
Garnish with fresh parsley before serving.

Notes

For added flavor, marinate the chicken in the garlic and herb mixture for 2-4 hours before cooking. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. You can add other vegetables like broccoli or potatoes - just adjust cooking times accordingly. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.