🐔 GARLIC HERB CHICKEN AND CARROT PLATE
🍽️ Servings: 4
⏱️ Total Time: ~45 minutes
🔥 Method: Roasting (for both chicken and carrots)
🧂 Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh parsley, chopped (plus more for garnish)
1 tsp paprika
Juice of ½ lemon
Salt and black pepper, to taste
For the Carrots:
1 lb (450g) carrots, peeled and sliced diagonally (or use baby carrots)
1½ tbsp olive oil
1 tsp honey or maple syrup (optional for a glaze)
1 tsp fresh thyme or rosemary
Salt and pepper to taste
🔪 Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Marinate Chicken:
In a bowl, combine:
Olive oil
Garlic
Rosemary, thyme, parsley
Paprika
Lemon juice
Salt and pepper
Rub the mixture over the chicken breasts. Let sit while prepping the carrots (or marinate for 30 mins–2 hrs for deeper flavor).
3. Prepare the Carrots:
Toss the sliced carrots in olive oil, honey (if using), thyme, salt, and pepper. Spread them on a baking sheet in a single layer.
4. Roast the Carrots:
Place the carrots in the oven and roast for 25–30 minutes, turning once halfway through. Roast until tender and slightly caramelized.
5. Cook the Chicken:
You have two options:
Option A: Roast in the Oven
Place the marinated chicken on a baking sheet or oven-safe skillet.
Roast at 400°F for 20–25 minutes, or until the internal temp reaches 165°F (74°C).
Option B: Pan-Sear + Finish in Oven
Sear chicken in an oven-safe skillet over medium-high heat (2–3 min per side).
Transfer skillet to oven and finish cooking for 10–15 minutes.
6. Plate and Serve:
Arrange roasted carrots beside the chicken.
Garnish with extra parsley and a lemon wedge, if desired.
🥗 Optional Add-ons:
Serve with mashed potatoes, quinoa, or a side salad.
Drizzle pan juices or a bit of garlic butter over the top for extra flavor.