Description
This Garlic Herb Chicken & Carrot Plate is a flavorful and wholesome meal featuring juicy, pan-seared chicken breasts infused with garlic and herbs, paired perfectly with tender, caramelized roasted carrots. Ready in just 40 minutes, this recipe combines simple ingredients and straightforward techniques to deliver a comforting dish ideal for weeknight dinners.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced (divided: 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
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Preheat Oven and Prepare Carrots: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. 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 baking sheet.
- Roast Carrots: Place the baking sheet with carrots in the oven and roast for 25 to 30 minutes, or until the carrots are tender and caramelized, stirring halfway through if desired for even roasting.
- Season Chicken: While the carrots roast, season both sides of the chicken breasts with salt, black pepper, onion powder, and the remaining dried thyme and rosemary, ensuring an even coating.
- Sear Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 5 to 7 minutes on each side or until golden brown and cooked through to an internal temperature of 165°F (74°C).
- Add Garlic and Finish Chicken: In the last 1 to 2 minutes of cooking, add the remaining minced garlic to the skillet. Cook until fragrant, stirring occasionally to prevent burning. Optionally, squeeze lemon juice over the chicken for a bright, fresh flavor.
- Serve: Plate the cooked chicken breasts alongside the roasted carrots. Garnish with chopped fresh parsley if desired for added color and herbaceous notes.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Baby carrots can be used as a shortcut instead of slicing regular carrots.
- Squeezing fresh lemon juice at the end enhances flavor but is optional.
- For a spicier kick, add a pinch of red chili flakes to the chicken seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
