By Marissa Miller
Preheat the oven to 400°F (200°C).
Peel the carrots and cut them into thick strips or chunks, about 2-3 inches long.
In a small bowl, mix olive oil, garlic powder, dried thyme, salt, black pepper, lemon juice, and honey to make a marinade.
Place the chicken pieces in a large baking dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated.
Add the carrot pieces to the baking dish around the chicken. Drizzle the remaining marinade over the carrots.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, stir the carrots and baste the chicken with the juices in the dish. Return the dish to the oven.
Continue baking uncovered for an additional 30-35 minutes, or until the chicken is cooked through and golden brown, and the carrots are tender.
Remove from the oven and let rest for 5 minutes before serving.
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By Marissa Miller
This recipe is ready in 1 hour 15 minutes and features chicken, carrots, olive oil and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Peel the carrots and cut them into thick strips or chunks, about 2-3 inches long.
In a small bowl, mix olive oil, garlic powder, dried thyme, salt, black pepper, lemon juice, and honey to make a marinade.
Place the chicken pieces in a large baking dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated.
Add the carrot pieces to the baking dish around the chicken. Drizzle the remaining marinade over the carrots.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, stir the carrots and baste the chicken with the juices in the dish. Return the dish to the oven.
Continue baking uncovered for an additional 30-35 minutes, or until the chicken is cooked through and golden brown, and the carrots are tender.
Remove from the oven and let rest for 5 minutes before serving.
Calories per Serving: 450
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