Baked Chicken Breast with Roasted Carrots and Herbs
A simple yet flavorful dinner featuring tender baked chicken breasts and sweet roasted carrots, seasoned with aromatic herbs. This beginner-friendly recipe is a complete and balanced meal perfect for any weeknight.
Ingredients
- •4 boneless, skinless chicken breasts (about 6 oz each)
- •1 lb carrots, peeled and cut into 1-inch pieces
- •2 tbsp olive oil, divided
- •1 tsp dried oregano
- •1 tsp dried thyme
- •1/2 tsp garlic powder
- •1/4 tsp black pepper
- •1/2 tsp salt, divided
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a medium bowl, toss the chopped carrots with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on one half of the prepared baking sheet.
- 3
In another small bowl, combine the dried oregano, dried thyme, garlic powder, and the remaining 1/4 teaspoon salt. Pat the chicken breasts dry with paper towels. Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts, then sprinkle the herb mixture evenly over both sides of the chicken.
- 4
Place the seasoned chicken breasts on the other half of the baking sheet, ensuring they are not touching the carrots too much. This allows both to roast evenly.
- 5
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the carrots are tender and slightly caramelized. If the carrots need more time, you can remove the chicken and continue roasting the carrots for an additional 5-10 minutes.
- 6
Carefully remove the baking sheet from the oven. Let the chicken rest for 5 minutes before slicing. Garnish with fresh chopped parsley, if desired, and serve immediately.
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