Lemon-Herb Chicken Breasts with Roasted Carrots

Name: Lemon-Herb Chicken Breasts with Roasted Carrots
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb, boneless chicken breasts; 1 tbsp olive oil; 1, juiced lemon; 1 tbsp, chopped fresh thyme; 1 tsp honey; 8 oz, sliced 1/2-inch thick carrots; 2 cloves, minced garlic; 1/4 tsp salt

Tender chicken breasts baked with fresh herbs and honeyed carrots, delivering bright, balanced flavors in a single pan.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 22 minutes.

Serves 2.

Ingredients

1 lb, boneless chicken breasts
1 tbsp olive oil
1, juiced lemon
1 tbsp, chopped fresh thyme
1 tsp honey
8 oz, sliced 1/2-inch thick carrots
2 cloves, minced garlic
1/4 tsp salt

Instructions

Step 1: Preheat oven to 400°F. Pat 1 lb chicken breasts dry, then rub with 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1 tbsp chopped thyme.
Step 2: Arrange 8 oz sliced carrots in a single layer on a baking sheet. Drizzle with 1 tsp honey and 1 minced garlic clove, then toss to coat.
Step 3: Place chicken breasts on top of carrots, squeeze 1 lemon's juice over both, and sprinkle with 1 tbsp chopped thyme. Bake for 20-22 minutes until chicken reaches 165°F and carrots are tender.