🥘 GARLIC HERB CHICKEN AND CARROT PLATE RECIPE
🐔 Ingredients:
For the Chicken:
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4 boneless, skinless chicken breasts or thighs
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4 cloves garlic (minced)
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2 tbsp olive oil
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1 tbsp butter
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1 tsp dried thyme
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1 tsp dried rosemary (or 1 tbsp fresh chopped)
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½ tsp paprika (optional for color)
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Salt and black pepper to taste
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Juice of ½ lemon (optional)
For the Carrots:
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4–5 large carrots (peeled and cut into sticks or rounds)
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1 tbsp olive oil
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1 tsp honey or maple syrup (optional for sweetness)
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
🔥 Instructions:
1. Prepare the Carrots:
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Preheat oven to 400°F (200°C).
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Toss carrots with olive oil, honey (if using), salt, and pepper.
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Spread on a baking sheet and roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
2. Cook the Chicken:
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Season chicken with salt, pepper, thyme, rosemary, garlic, and paprika.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Sear chicken for 5–7 minutes per side, or until golden and cooked through (internal temp should reach 165°F/75°C).
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Optional: Squeeze lemon juice over the chicken just before removing from the pan.
3. Serve:
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Plate the garlic herb chicken with a side of roasted carrots.
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Garnish with fresh herbs if desired.
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Serve hot with rice, quinoa, mashed potatoes, or a fresh salad.
❓ Q&A SECTION
Q: Can I use chicken thighs instead of breasts?
A: Yes! Chicken thighs are juicier and work great in this recipe. Just ensure they cook through fully.
Q: Can I make this in the oven only?
A: Yes. Sear the chicken briefly, then finish it in a 400°F oven for 10–15 minutes. You can roast the carrots at the same time.
Q: How do I know when the chicken is done?
A: Use a meat thermometer—chicken is fully cooked at 165°F (75°C) internal temperature.
Q: Can I use fresh herbs instead of dried?
A: Absolutely. Use 3x the amount of fresh herbs for dried (e.g., 1 tsp dried thyme = 1 tbsp fresh thyme).
Q: What are good sides to pair with this?
A: Mashed potatoes, roasted potatoes, couscous, rice pilaf, or a green salad all complement this dish well.
Q: Can I make this ahead?
A: Yes. Cook everything, store in airtight containers, and reheat in the oven or skillet. Carrots may be reheated in the oven for best texture.
Q: How can I make this dairy-free?
A: Replace the butter with more olive oil or a vegan butter substitute.
