Garlic Herb Chicken & Carrot Plate
A delightful dish that combines savory garlic and herbs with succulent chicken breasts and vibrant baby carrots, perfect for busy weeknights or casual dinners.
Ingredients
For the chicken and marinade
- 4 pieces chicken breasts
- 2 cups baby carrots
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme Feel free to use fresh thyme if available.
- 1 teaspoon dried rosemary Feel free to use fresh rosemary if available.
- to taste Salt and pepper
- for garnish Fresh parsley Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, mix the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper until well combined.
- Place the chicken breasts in a baking dish and generously coat them with the garlic herb mixture.
- Arrange the baby carrots around the chicken in the same dish.
Cooking
- Bake for 25-30 minutes or until the chicken is fully cooked (internal temperature should be 165°F or 74°C) and the carrots are tender.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven. You can freeze portions for up to three months.