Description
A delightful combination of juicy herb-crusted chicken and perfectly roasted carrots, making for a stunning centerpiece at any dinner table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh breadcrumbs
- 1/4 cup olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- Salt – to taste
- Pepper – to taste
- 1 lb carrots, peeled and cut into sticks
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss the carrot sticks with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- In a small bowl, combine the breadcrumbs, minced garlic, thyme, rosemary, parsley, salt, and pepper. Mix well to combine.
- Pat the chicken breasts dry with paper towels. Drizzle the remaining olive oil over the chicken and season both sides with salt and pepper.
- Press the breadcrumb mixture onto the top of each chicken breast, ensuring an even coating.
- Place the baking sheet with the carrots in the preheated oven and roast for about 20 minutes, or until they are tender and slightly caramelized.
- After the carrots have roasted for 20 minutes, remove the baking sheet from the oven. Push the carrots to one side and place the coated chicken breasts on the other side of the baking sheet. Return to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through and the crust is golden brown.
- Once cooked, remove the chicken and carrots from the oven. Let the chicken rest for a few minutes before slicing. Arrange the chicken and roasted carrots on a serving platter.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Swap fresh herbs with dried herbs if fresh ones are unavailable.
- Feel free to use other vegetables like zucchini or bell peppers instead of carrots.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, place the chicken and carrots in the oven at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast and 1/4 lb carrots
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Herb-Crusted Chicken, Roasted Carrots, Easy Dinner, Gluten-Free Recipe