Description
This Garlic Herb Chicken & Carrot Plate is a simple yet elegant meal featuring tender, pan-seared chicken breasts infused with fragrant garlic and herbs, paired with sweet, caramelized roasted carrots. Perfect for a healthy, flavorful dinner ready in just 40 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced (divided)
- 1 teaspoon dried thyme (divided)
- 1 teaspoon dried rosemary (divided)
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 tablespoon lemon juice (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Carrots
- 3 cups carrots, peeled and sliced (or baby carrots)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Preheat and prepare carrots: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season and roast carrots: In a bowl, toss the sliced carrots with 1 tablespoon olive oil, 1 minced garlic clove, salt, pepper, and half of the dried thyme and rosemary. Spread the carrots evenly on the prepared baking sheet. Roast in the oven for 25 to 30 minutes until the carrots are tender and caramelized, stirring halfway through for even cooking.
- Season the chicken: While carrots roast, season both sides of the chicken breasts evenly with salt, pepper, onion powder, and the remaining dried thyme and rosemary.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 to 7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Add garlic and lemon: In the last 1 to 2 minutes of cooking, add the remaining minced garlic to the skillet. Cook until fragrant but not burnt. Optionally, squeeze lemon juice over the chicken to brighten the flavors.
- Serve and garnish: Plate the cooked chicken alongside a generous serving of roasted carrots. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Baby carrots can be used as a shortcut, but sliced fresh carrots have better caramelization.
- Adjust herbs to taste; fresh thyme and rosemary can be substituted but adjust quantities.
- Omitting lemon juice is fine if you prefer a less tangy flavor.
- Leftover chicken and carrots keep well refrigerated for up to 3 days.
