Garlic Herb Chicken & Carrots
Garlic Herb Chicken & Carrots
Ingredients
For the Chicken and Carrots
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs and carrots. Add the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, onion powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min
- 3
Spread the chicken and carrot mixture in a single layer on a large baking sheet. Pour the chicken broth over the mixture.
⏱️ 3 min
- 4
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 5
Remove the baking sheet from the oven, stir the chicken and carrots, and return to the oven for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the carrots are tender-crisp.
⏱️ 15 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Chicken & Carrots
For the Chicken and Carrots
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs and carrots. Add the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, onion powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
⏱️ 10 min - 3
Spread the chicken and carrot mixture in a single layer on a large baking sheet. Pour the chicken broth over the mixture.
⏱️ 3 min - 4
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 5
Remove the baking sheet from the oven, stir the chicken and carrots, and return to the oven for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the carrots are tender-crisp.
⏱️ 15 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min