Rosemary and Baby Carrot Chicken

This juicy, flavorful chicken is made in the oven and ready from start to finish in 45 minutes. Enjoy!
By Nicole Medgenberg

Rosemary and Baby Carrot Chicken

 

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Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This juicy, flavorful chicken is made in the oven and ready from start to finish in 45 minutes. Enjoy!

Author: Nicole Medgenberg

Recipe Type: Main

Serves: 4

Ingredients

• - 4 large chicken breasts, halved
• - 2 cups baby carrots (or regular carrots into pieces)
• - 1 red onion sliced ??into thin strips
• - 1 stalk fresh rosemary

For the marinade:

• - 1 teaspoon dried rosemary
• - 2 tablespoons brown sugar
• - 3 tablespoons Worcestershire sauce
• - ½ teaspoon chili powder
• - 2 tablespoons balsamic vinegar
• - 2 tablespoons soy
• - 2 tablespoons ketchup
• - 3 tablespoons olive oil (+1 for Pyrex)

Instructions

1. In a bowl, mix all the marinade ingredients with a spoon (rosemary, sugar, Worcestershire sauce, chili powder, vinagra balsamic, soy, ketchup and olive oil).The mixture smells delicious!
2. Add the breast pieces, incorporate well and let sit for 5 minutes.
3. Meanwhile, in an oven dish, spread the carrots, onion slices and drizzle them with olive oil, salt and pepper.
4. Place the marinated chicken pieces on top of vegetables, adding the liquid that's left to the bowl with a spoon.
5. Put in the oven for 30 minutes at 200ºC.

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