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Garlic herb chicken and carrot plate served hot with fresh parsley garnish

Garlic Herb Chicken & Carrot Plate

Tender chicken breasts and sweet baby carrots roasted in a fragrant garlic and herb coating. A simple one-pan dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts 6-8 oz each
  • 2 cups baby carrots
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed between fingers
  • salt and black pepper to taste
  • fresh parsley for garnish

Equipment

  • Baking dish
  • Mixing bowl
  • Meat thermometer
  • Paper towels

Method
 

  1. Preheat oven to 400°F (200°C). In a medium bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and pepper. Whisk until garlic is evenly distributed.
  2. Pat chicken breasts dry with paper towels. Place in a baking dish and coat thoroughly with the herb mixture, using your hands to massage it into all surfaces.
  3. Arrange baby carrots in a single layer around the chicken, ensuring direct contact with the pan bottom. If using larger carrots (over 1 inch thick), slice in half lengthwise.
  4. Bake for 25-30 minutes until chicken reaches 165°F (74°C) internally and juices run clear. Carrots should be fork-tender with golden, caramelized edges.
  5. Let chicken rest on the pan for 5 minutes before slicing. Garnish with fresh parsley and serve hot.

Notes

Use fresh garlic for best flavor. Crush dried rosemary between fingers before mixing. Chicken breasts should be 6-8 oz each for even cooking. Store leftovers in airtight container for up to 3 days. Reheat at 350°F for 10 minutes.