Garlic Herb Chicken & Carrot Plate: 1 Simple, Flavor-Packed Meal for Calm Weeknights
A simple and satisfying one-plate dinner with garlic herb chicken and caramelized roasted carrots—flavorful, balanced, and ready in under an hour.
Ingredients
1.5 lbs boneless skinless chicken thighs or breasts
4–5 large carrots, peeled and sliced diagonally
3 cloves garlic, minced
2 tbsp olive oil (divided)
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and black pepper to taste
1 tbsp lemon juice (optional)
Chopped parsley or dill, for garnish
Instructions
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Preheat oven to 425°F (220°C).
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In a bowl, combine chicken, 1 tbsp olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Set aside.
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Toss sliced carrots with 1 tbsp olive oil, salt, pepper, and herbs. Spread on baking sheet and roast for 25–30 minutes, flipping once.
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Meanwhile, heat a skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden. Finish cooking in skillet or transfer to oven for 8–10 minutes if using thick breasts.
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Let chicken rest 5 minutes. Plate with roasted carrots. Garnish with fresh herbs.
Notes
Marinate chicken up to 24 hours in advance. Substitute other root vegetables or herbs as desired.