🐔 GARLIC HERB CHICKEN AND CARROT PLATE
🍽️ Servings: 4
⏱️ Total Time: ~45 minutes
🔥 Method: Roasting (for both chicken and carrots)
🧂 Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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3 tbsp olive oil
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4 garlic cloves, minced
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1 tbsp fresh rosemary, chopped (or 1 tsp dried)
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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1 tbsp fresh parsley, chopped (plus more for garnish)
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1 tsp paprika
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Juice of ½ lemon
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Salt and black pepper, to taste
For the Carrots:
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1 lb (450g) carrots, peeled and sliced diagonally (or use baby carrots)
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1½ tbsp olive oil
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1 tsp honey or maple syrup (optional for a glaze)
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1 tsp fresh thyme or rosemary
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Salt and pepper to taste
🔪 Instructions:
1. Preheat Oven:
Preheat your oven to 400°F (200°C).
2. Marinate Chicken:
In a bowl, combine:
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Olive oil
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Garlic
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Rosemary, thyme, parsley
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Paprika
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Lemon juice
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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
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Place the marinated chicken on a baking sheet or oven-safe skillet.
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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
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Sear chicken in an oven-safe skillet over medium-high heat (2–3 min per side).
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Transfer skillet to oven and finish cooking for 10–15 minutes.
6. Plate and Serve:
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Arrange roasted carrots beside the chicken.
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Garnish with extra parsley and a lemon wedge, if desired.
🥗 Optional Add-ons:
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Serve with mashed potatoes, quinoa, or a side salad.
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Drizzle pan juices or a bit of garlic butter over the top for extra flavor.