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–+ servings
image of a realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight featuring chicken thighs or breasts carrots garlic olive oil butter honey lemon thyme Italian herbs salt pepper mashed potatoes potatoes shallots white wine dijon mustard cream cheese milk
C. Motter Cindy

Garlic Herb Chicken & Carrot Plate

This simple sheet pan recipe delivers tender, juicy garlic herb chicken thighs paired with caramelized carrots in a flavorful, one-pan wonder perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup Olive oil quality extra virgin
  • 4 cloves Garlic fresh, minced
  • 2 tbsp Thyme fresh leaves
  • 1 tbsp Rosemary fresh, optional
  • from 1/2 lemon Lemon zest fresh
  • pinch Kosher salt generous
  • healthy grind Black pepper freshly cracked
Chicken thighs
  • 4 Chicken thighs bone-in, skin-on
Carrots
  • 1.5 lbs Carrots whole, peeled and halved lengthwise
Sweetener
  • 1 tbsp Honey or maple syrup for the carrots
  • from 1/2 lemon Lemon juice fresh, for finishing
  • 1 tbsp Butter unsalted, cut into small cubes

Equipment

  • oven
  • Large Rimmed Baking Sheet
  • paper towels.
  • Small bowl
  • Mixing bowl

Method
 

Prep
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil. In a small bowl, whisk together olive oil, minced garlic, half of the thyme, lemon zest, a pinch of salt, and black pepper.
  2. Pat chicken thighs dry with paper towels. Coat with two-thirds of the herb oil mixture, rubbing under the skin.
  3. Place carrots on the sheet pan. Drizzle with remaining herb oil and honey, tossing to coat.
  4. Arrange carrots around the edges and chicken in the center, skin-side up. Roast for 20 minutes.
  5. Toss carrots and return to oven for another 15-20 minutes until chicken is 175°F (80°C) for thighs.
  6. Squeeze lemon juice over, dot with butter cubes, and rest 5 minutes before serving.

Nutrition

Calories: 500kcalCarbohydrates: 25gProtein: 35gFat: 30g

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in oven at 350°F for 10-15 minutes. Add variations like red pepper flakes for heat or serve with mashed potatoes for a complete meal.
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