Garlic Herb Chicken & Carrot Plate
Ingredients:
2 boneless, skinless chicken breasts
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp fresh rosemary (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp lemon zest
Salt & pepper to taste
4 large carrots, peeled and sliced into rounds
1 tbsp honey (optional for glaze)
Fresh parsley (for garnish)
Instructions:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
Season the chicken: In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Rub this mixture over the chicken breasts.
Prepare the carrots: Toss sliced carrots in a little olive oil, salt, and pepper. Spread them out on the baking sheet next to the chicken.
Roast everything in the oven for 25–30 minutes, or until the chicken is cooked through and the carrots are tender.
Optional glaze: If desired, drizzle the carrots with honey during the last 5 minutes of roasting for a sweet finish.
Serve the chicken with roasted carrots, garnished with fresh parsley.