🍗🥕 Garlic Herb Chicken and Carrot Plate
🛒 Ingredients (Serves 4)
Chicken:
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4 boneless skinless chicken breasts (or thighs)
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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1 tbsp lemon juice
Carrots:
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1 lb carrots, peeled & sliced (or baby carrots)
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp dried parsley (or fresh)
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Optional: 1 tbsp honey or maple syrup
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment.
2️⃣ Season the Chicken
In a bowl, mix olive oil, garlic, thyme, oregano, paprika, salt, pepper, and lemon juice.
Rub evenly over chicken.
Let marinate 15–30 minutes if time allows.
3️⃣ Prep Carrots
Toss carrots with olive oil, salt, pepper, parsley, and honey (if using).
4️⃣ Bake
Arrange chicken and carrots on the same baking sheet (leave space between pieces).
Bake 22–28 minutes, until:
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Chicken reaches 165°F (74°C)
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Carrots are fork-tender
Broil 2–3 minutes at the end for golden edges.
5️⃣ Rest & Serve
Let chicken rest 5 minutes before slicing.
Spoon pan juices over the top.
❓ Q & A
❓ Can I use chicken thighs?
Yes — they stay juicier and may need 5–7 extra minutes.
❓ Can I cook on stovetop?
Yes. Sear chicken 5–6 minutes per side over medium heat.
Cook carrots separately in a skillet until tender.
❓ How do I keep chicken juicy?
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Don’t overcook
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Let rest before slicing
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Pound breasts to even thickness
❓ Can I add potatoes?
Absolutely. Cut small and roast alongside carrots (may need extra 10 minutes).
❓ Is this meal prep friendly?
Yes! Stores in fridge up to 4 days.