Ingredients for Garlic Herb Chicken & Carrot Plate

• 1.5 lbs boneless, skinless chicken breasts: The star protein for a high-protein dinner. Ensures tender, juicy chicken. Pat dry for searing.
• 2 lbs carrots, peeled and chopped into 1-inch pieces: Provides vibrant color and natural sweetness. Essential for perfectly roasted carrots. Chop uniformly.
• 3 tablespoons extra virgin olive oil: Foundation for roasting vegetables and searing chicken. Essential for crisp textures and garlic herb flavor. Use good quality.
• 6 cloves garlic, minced: Aromatic heart of this Garlic Herb Chicken & Carrot Plate. Infuses incredible depth of flavor. Mince finely.
• 1 medium yellow onion, diced: Builds a savory base, adding sweetness and complexity. Essential aromatic for dinner. Dice evenly.
• 1/2 cup low-sodium chicken broth: Adds moisture and creates a flavorful pan sauce. Crucial for tender chicken. Choose low-sodium to control salt.
• 1 tablespoon fresh thyme, chopped: Contributes earthy, peppery notes to the herb blend. Essential for signature garlic herb flavor. Use fresh.
• 1 tablespoon fresh rosemary, chopped: Delivers a fragrant, piney aroma that complements chicken. Key herb for this ultimate plate. Chop finely.
• 1 lemon, zest and juice: Brightens and balances rich flavors with citrusy tang. Zest first, then juice, for maximum flavor.
• 1 tablespoon Dijon mustard: Adds a subtle tang and helps emulsify the pan sauce. A secret weapon for depth. Use good quality Dijon.
• 1.5 teaspoons kosher salt: Enhances all flavors and is crucial for seasoning chicken and carrots. Essential for a well-balanced dish.
• 1 teaspoon black pepper, freshly ground: Provides a gentle warmth and aromatic kick. Freshly ground pepper offers superior flavor. Grind just before use.
• 1 teaspoon smoked paprika: Adds beautiful color and a subtle smoky depth. Elevates the overall flavor profile of your roasted chicken.
• 1/4 cup fresh parsley, chopped: A vibrant garnish that adds freshness and a pop of color. Essential for presentation and a bright note.
• Flaky sea salt (optional), for finishing: Provides a delightful textural crunch and a burst of salty goodness. Elevates the dish to a gourmet level.

How to Make Garlic Herb Chicken & Carrot Plate

Prep Chicken & Carrots:

Cut chicken breasts into 1-inch pieces. Chop carrots into 1-inch pieces. Toss carrots with 1 tbsp olive oil, salt, pepper, and smoked paprika. Season chicken with a pinch of salt, pepper, and paprika.

Sheet Pan Arrange:

Arrange the seasoned carrots on one side of a large baking sheet. Place the seasoned chicken pieces on the other side, ensuring a single layer for even cooking. This sets up your Garlic Herb Chicken & Carrot Plate perfectly.

Sauté Aromatics:

While chicken and carrots roast, heat 2 tbsp olive oil in a skillet. Sauté diced onion until softened, then add minced garlic, fresh thyme, and rosemary. Cook until fragrant, building your sauce base.

Roast & Simmer:

Roast the chicken and carrots at 400°F (200°C) for 20-25 minutes, until chicken is cooked through (165°F/74°C) and carrots are tender-crisp. Meanwhile, deglaze the skillet with chicken broth and lemon juice.

Sauce & Toss:

Stir Dijon mustard and lemon zest into the simmering skillet sauce, whisking until well combined and slightly thickened. Pour this flavorful garlic herb sauce over the roasted chicken and carrots, tossing to coat evenly.

Garnish & Serve:

Garnish your finished Garlic Herb Chicken & Carrot Plate generously with fresh chopped parsley and a sprinkle of flaky sea salt, if desired. Serve this delightful meal warm and enjoy the vibrant flavors.

How to Store Garlic Herb Chicken & Carrot Plate

To store leftover Garlic Herb Chicken & Carrot Plate, let it cool completely. Transfer to an airtight container and refrigerate within two hours. It remains fresh for 3-4 days. Don’t leave it at room temperature too long – a common error! Discard if any off smells or sliminess appear.

For make-ahead ease, prep and chop chicken and carrots up to 2 days ahead, storing separately. Mince garlic and chop herbs a day before. Cook and assemble fresh for optimal taste.

Reheat gently in a skillet or microwave, spread out for even warming.

What to Serve with Garlic Herb Chicken & Carrot Plate

Serve your Garlic Herb Chicken & Carrot Plate warm, directly from the sheet pan or plated individually. For a vibrant touch, garnish with fresh parsley and a lemon wedge. This dish pairs perfectly with a light green salad or a crisp white wine. Enjoy this comforting meal!

I personally love to serve this simply, piled high on a warm plate. The robust garlic and herb flavors are so satisfying, making it a perfect, complete meal. It’s ideal for a cozy weeknight dinner.

Frequently Asked Questions

→ Can I use dried herbs instead of fresh for The Ultimate Garlic Herb Chicken & Carrot Plate?

Yes, you can substitute dried herbs, but use about one-third the amount. Dried herbs are more potent, so too much can overpower the dish. A good rule is 1 teaspoon dried for 1 tablespoon fresh.

→ How do I prevent dry chicken when making The Ultimate Garlic Herb Chicken & Carrot Plate?

To prevent dry chicken, avoid overcooking it. Use an instant-read thermometer to ensure it reaches 165°F (74°C) and remove promptly. Cutting pieces evenly also helps achieve perfect doneness.

→ How long can I store leftover Garlic Herb Chicken & Carrot Plate in the refrigerator?

You can store leftovers for 3-4 days in an airtight container in the refrigerator. Make sure it cools completely before storing to maintain freshness and prevent bacterial growth. Discard if it smells off.

→ Can I prep ingredients ahead for The Ultimate Garlic Herb Chicken & Carrot Plate?

Yes, you can prep chicken and carrots up to two days ahead, storing them separately. Mince garlic and chop herbs a day before. Assemble and cook fresh for the best flavor and texture.

→ Can I double this Garlic Herb Chicken & Carrot Plate recipe for more servings?

Yes, you can double the recipe, but use two sheet pans to avoid overcrowding. Overcrowding leads to steaming instead of roasting, which makes for soggy chicken and carrots.