Baked Lemon-Thyme Chicken with Roasted Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with fresh lemon juice and thyme, served alongside sweet roasted carrots glazed with honey and garlic. This mediterranean-inspired chicken (gluten free) ready in about 50 minutes pairs lemon juice, fresh thyme leaves, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup lemon juice, 2 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a baking dish and pour the lemon-thyme marinade over them. Let marinate for 15 minutes.
  2. Step 2: Toss 1 lb peeled and cut carrots with 3 tbsp olive oil and 2 tbsp honey in a separate bowl until evenly coated.
  3. Step 3: Arrange the marinated chicken breasts in the center of a large baking sheet and spread the honey-glazed carrots around them. Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the carrots are tender and caramelized at the edges.
  4. Step 4: Remove from oven and let chicken rest for 5 minutes before serving alongside the roasted carrots.

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Frequently asked questions

How long does Baked Lemon-Thyme Chicken with Roasted Carrots take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Thyme Chicken with Roasted Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Baked Lemon-Thyme Chicken with Roasted Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Thyme Chicken with Roasted Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lemon-Thyme Chicken with Roasted Carrots gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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