Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work wonderfully and stay even more moist. Just increase cooking time to 35-40 minutes since thighs need to reach 175°F internal temperature for the best texture and food safety.

What if I don't have fresh garlic?

You can substitute 1 teaspoon of garlic powder in a pinch, though fresh garlic gives much better flavor. Jarred minced garlic also works but use about 1 tablespoon since it's less potent than freshly minced.

Can I marinate the chicken ahead of time?

Yes! Marinating the chicken in the garlic herb mixture for 2-4 hours (or even overnight) makes the flavors even more intense and the chicken incredibly tender. Just keep it refrigerated while marinating.

My carrots aren't cooking as fast as the chicken. What should I do?

Cut larger carrots in half lengthwise or use baby carrots, which cook faster. You can also give the carrots a 10-minute head start in the oven before adding the chicken to ensure everything finishes at the same time.

Easy Garlic Herb Chicken and Carrot Plate Recipe (Ready in 40 Minutes!)

Name: Garlic Herb Chicken and Carrot Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 chicken breasts (about 6-8 oz each, 3/4 to 1 inch thick); 2 cups baby carrots; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Garlic Herb Chicken and Carrot Plate

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A delightful and healthy meal featuring tender chicken breasts and sweet roasted baby carrots, coated in a fragrant garlic and herb mixture. Perfect for a family dinner or a simple weeknight meal.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Bake
Cuisine: American

Ingredients

Scale

4 chicken breasts (about 6–8 oz each, 3/4 to 1 inch thick)
2 cups baby carrots
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper until well combined.
Place the chicken breasts in a 9×13 inch baking dish and coat thoroughly with the garlic herb mixture, covering both top and bottom of each breast.
Scatter the baby carrots in a single layer around the chicken in the dish and toss to coat in remaining mixture.
Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of at least 165°F and carrots are tender with caramelized edges.
Let rest for 5 minutes to allow juices to redistribute, then garnish with fresh parsley before serving.

Notes

For even cooking, pound chicken breasts to uniform thickness (3/4 to 1 inch) or choose similar-sized pieces.
Marinating the chicken in the garlic and herb mixture for 2-4 hours or overnight intensifies the flavor significantly.
If carrots aren’t tender when chicken reaches 165°F, remove chicken and tent with foil while carrots roast an additional 5-7 minutes.

Nutrition

Serving Size: 1 chicken breast with 1/2 cup carrots
Calories: 400 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 125 mg

Find it online: https://www.benefitiany.com/garlic-herb-chicken-and-carrot-plate/