Lemon Herb Baked Chicken Breast with Roasted Carrots
Juicy chicken breast baked with lemon and herbs, served alongside sweet roasted carrots, making for a delicious and complete dinner.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •4 large carrots, peeled and cut into 1-inch pieces
- •2 tablespoons olive oil, divided
- •1 tablespoon dried Italian seasoning
- •1 teaspoon garlic powder
- •1/2 teaspoon onion powder
- •1/2 teaspoon salt, divided
- •1/4 teaspoon black pepper, divided
- •1 lemon, half thinly sliced, half juiced
- •2 tablespoons fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat your 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 1/8 teaspoon black pepper. Spread them in a single layer on one half of the prepared baking sheet.
- 3
Pat the chicken breasts dry with paper towels. In a small bowl, combine the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Rub this mixture evenly over both sides of the chicken breasts.
- 4
Place the seasoned chicken breasts on the other half of the baking sheet, alongside the carrots. Arrange the lemon slices over the chicken breasts. Drizzle the fresh lemon juice over both the chicken and carrots.
- 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 baking the carrots for an additional 5-10 minutes.
- 6
Remove 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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