YOUR SOLIN GENERATED RECIPE
Sheet Pan Herb-Roasted Chicken with Rainbow Carrots
Savor the vibrant medley of tender chicken breast and colorful rainbow carrots, perfectly roasted with aromatic herbs and a drizzle of olive oil. This easy-to-prepare dish offers a delightful balance of lean protein and naturally sweet vegetables, making it an ideal option for a healthful dinner that nourishes both body and soul.
INGREDIENTS
5 ounces Chicken Breast (142g)
1 cup Rainbow Carrots (128g)
1 teaspoon Extra Virgin Olive Oil (4.5g)
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.
Pat the chicken breast dry and place it in the center of the sheet pan.
Arrange the rainbow carrots around the chicken.
In a small bowl, whisk together the extra virgin olive oil, chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.
Drizzle the herb mixture evenly over the chicken and carrots, ensuring everything is well-coated.
Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.
Remove from the oven and let rest for a few minutes before serving.