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
Prep Time
Cook Time
Total Time
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
- 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!
- Add the breast pieces, incorporate well and let sit for 5 minutes.
- Meanwhile, in an oven dish, spread the carrots, onion slices and drizzle them with olive oil, salt and pepper.
- Place the marinated chicken pieces on top of vegetables, adding the liquid that's left to the bowl with a spoon.
- Put in the oven for 30 minutes at 200ºC.
Tried this. Both the chicken and carrots were raw. Are you sure about the oven temperature?
It is 200 degrees Celsius or about 390 Fahrenheit.