Garlic Herb Chicken with Carrots – A Healthy Recipe!
This Garlic Herb Chicken with Carrots is a delightful dish that combines tender chicken and sweet roasted carrots for a perfect balance of flavors. With fresh herbs and garlic, it creates an aromatic experience that is both healthy and satisfying.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 4 chicken breast fillets
- 2 cups baby carrots
- 3 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 200°C (400°F). This is important to ensure the chicken cooks evenly and forms a nice golden crust.
- In a medium bowl, mix the olive oil, chopped garlic, dried thyme, dried rosemary, salt, and pepper well. Make sure the garlic is evenly distributed for consistent flavor.
- Place the chicken breast fillets in a large baking dish and pour the garlic-herb mixture over the chicken. Ensure the fillets are well coated for the best flavor.
- Evenly distribute the baby carrots around the chicken breast fillets in the baking dish. The carrots will absorb the flavors of the chicken and become wonderfully sweet as they cook.
- Slide the baking dish into the preheated oven and bake the dish for 25-30 minutes. Check after 25 minutes to see if the chicken is cooked through (the internal temperature should reach at least 75°C) and the carrots are tender.
- Once the chicken and carrots are done, remove the baking dish from the oven and let the dish rest for about 5 minutes. This helps keep the juices in the chicken.
- Garnish the dish with fresh parsley before serving. The parsley adds not only color but also an extra burst of freshness.
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Avoid overcooking the chicken as it can become dry. Use a meat thermometer to ensure the internal temperature reaches 75°C. A large baking dish allows heat to circulate well, ensuring even cooking. You can adjust the ratio of chicken to carrots based on your preference for vegetables. Fresh herbs are more aromatic; double the amount if using fresh thyme and rosemary.