Garlic Herb Chicken & Carrot Plate
A simple, hands-off one-pan roast featuring tender chicken breasts and sweet baby carrots, infused with garlic and herbs for a comforting weeknight meal.
Ingredients
Main ingredients
- 4 pieces chicken breasts Boneless, skinless, evenly sized for uniform cooking.
- 2 cups baby carrots Choose firm, smooth carrots.
- 3 cloves garlic, minced Fresh garlic is essential for best flavor.
- 2 tablespoons olive oil Use good-quality extra-virgin olive oil.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper Season generously.
- optional for garnish fresh parsley Chopped for brightness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Choose a baking dish large enough to hold the chicken with space for heat circulation.
Garlic-herb mixture
- In a medium bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, and a pinch of salt and pepper.
- Let the mix sit for 5 minutes to bloom the herbs.
Coat and arrange
- Place the chicken in your baking dish and spoon the garlic-herb mixture over each piece, rubbing it in.
- Tuck the baby carrots around the chicken in a single layer.
Roasting
- Slide the dish into the preheated oven and bake for 25–30 minutes, checking at 25 minutes for doneness.
- The chicken is done when its internal temperature reaches 165°F (74°C).
Resting and garnishing
- Remove from the oven and let the chicken rest for 5 minutes before slicing or serving.
- Sprinkle fresh parsley over the chicken and carrots before serving.
Notes
For best results, use an instant-read thermometer. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.