By R.J. Hamilton
Preheat the oven to 200°C (400°F).
Peel the carrots and cut them into uniform sticks or rounds.
In a large bowl, mix olive oil, honey, minced garlic, rosemary, salt, black pepper, and lemon juice.
Add chicken thighs and carrot pieces to the bowl and toss well to coat them with the marinade.
Spread the chicken thighs and carrots in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the carrots are tender and caramelized.
Serve the roasted chicken thighs and carrots warm, garnishing with additional rosemary if desired.
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This Main Course Chicken Healthy Dinner recipe is ready in 45 minutes and features chicken thighs, carrots, olive oil and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (400°F).
Peel the carrots and cut them into uniform sticks or rounds.
In a large bowl, mix olive oil, honey, minced garlic, rosemary, salt, black pepper, and lemon juice.
Add chicken thighs and carrot pieces to the bowl and toss well to coat them with the marinade.
Spread the chicken thighs and carrots in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the carrots are tender and caramelized.
Serve the roasted chicken thighs and carrots warm, garnishing with additional rosemary if desired.
Calories per Serving: 480
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