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Lemon Herb Chicken Recipe with Honey Glazed Carrots Delight

  • Author: shareylady
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This Lemon Herb Chicken with Honey Glazed Carrots is a vibrant and flavorful dish that brings together zesty chicken and sweet, caramelized carrots. Perfect for a quick weeknight dinner or a special occasion, it’s sure to impress your family and friends.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1/4 cup olive oil
  • Zest and juice of 2 large lemons
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)
  • 1 pound baby carrots (or regular carrots, peeled and cut into sticks)
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • Salt and pepper to taste
  • Fresh thyme leaves (for garnish, optional)

Instructions

  1. To start, prepare the marinade for the chicken. In a bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and black pepper. The mixture should be fragrant and well-combined. Set aside.
  2. Next, place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish, and refrigerate for at least 15 minutes, or up to 2 hours for maximum flavor. You’ll know it’s ready when the chicken absorbs the marinade and takes on a slight lemony color.
  3. While the chicken marinates, prepare the carrots. In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the baby carrots, honey, brown sugar, salt, and pepper. Stir to coat the carrots in the mixture. Cook for about 5-7 minutes, stirring occasionally, until the carrots are tender and glistening. They should be bright orange and slightly caramelized.
  4. In a large skillet or frying pan, heat a little olive oil over medium-high heat. Once hot, add the marinated chicken breasts to the pan. Cook for 6-7 minutes on one side until golden brown, then flip and reduce the heat to medium. Cook for an additional 5-6 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F. Avoid overcrowding the pan, as this can lead to steaming instead of searing.
  5. Once the chicken is done, remove it from the skillet and let it rest for a few minutes on a cutting board. This resting period allows the juices to redistribute, ensuring moist chicken. While the chicken rests, give the carrots a final stir and taste for seasoning, adding more salt and pepper if necessary.
  6. Slice the chicken breasts and serve them on a plate alongside the honey glazed carrots. Garnish with fresh parsley and thyme leaves for a pop of color and freshness. Enjoy your meal while it’s hot, savoring the contrast between the zesty chicken and sweet carrots!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Dinner
  • Method: Pan-searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 plate
  • Calories: 450
  • Sugar: 10 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 100 mg

Keywords: For the best flavor, aim to marinate the chicken for at least 30 minutes, but longer is even better. Use a non-stick or cast-iron skillet for cooking the chicken to achieve a nice sear without sticking.

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Find it online: https://shareylady.com/lemon-herb-chicken-recipe-with-honey-glazed-carrots-delight/