Description
This Garlic Herb Chicken & Carrot Plate is a simple yet flavorful meal perfect for weeknight dinners. Tender boneless, skinless chicken breasts are seasoned with aromatic herbs and seared to golden perfection on the stovetop. Meanwhile, sweet carrots are roasted with garlic and herbs in the oven until caramelized and tender. The dish is finished with a squeeze of lemon juice and fresh parsley for a bright, fresh touch. Ready in just 40 minutes, it’s a healthy and delicious option that’s easy to prepare and sure to please.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced (1 clove for carrots, 1 clove for chicken)
- 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
- Salt and black pepper, to taste
- 1 clove garlic, minced (from above)
- 1/2 teaspoon dried thyme (half of total thyme)
- 1/2 teaspoon dried rosemary (half of total rosemary)
Instructions
- Preheat Oven and Prepare Carrots: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season and Roast Carrots: In a bowl, toss the sliced carrots with 1 tablespoon of olive oil, 1 minced garlic clove, salt, pepper, and half of the thyme and rosemary. Spread them evenly on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, or until the carrots are tender and caramelized, stirring halfway if desired for even cooking.
- Season Chicken: While the carrots roast, season both sides of the chicken breasts with salt, pepper, onion powder, and the remaining half of the thyme and rosemary to infuse flavor.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5–7 minutes on each side until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C) to ensure safety.
- Add Garlic and Lemon: In the last 1–2 minutes of cooking the chicken, add the remaining minced garlic to the skillet and cook until fragrant, stirring gently. Optionally, squeeze fresh lemon juice over the chicken to brighten the flavors.
- Serve: Plate the cooked chicken with a generous portion of the roasted carrots. Garnish with freshly chopped parsley if desired for a fresh herbaceous note. Serve immediately and enjoy your flavorful and wholesome meal.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
- Baby carrots can be used as a convenient alternative to slicing regular carrots.
- Lemon juice is optional but adds a nice brightness that complements the herb and garlic flavors.
- Fresh herbs can be substituted for dried if available: use about 1 tablespoon fresh thyme and rosemary instead of dried.
- This recipe can easily be doubled to serve more people.
- Leftovers keep well in the refrigerator for 2–3 days; reheat gently to avoid drying out the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
