Description
Juicy chicken breasts roast alongside tender carrots and red onion in a flavorful herb marinade. Ready in under an hour!
Ingredients
- 4 large chicken breasts, halved
- 2 cups (473 ml) baby carrots
- 1 red onion sliced into thin strips
- 1 stalk fresh rosemary
- 1 tsp dried rosemary
- 2 tbsp brown sugar
- 3 tbsp Worcestershire sauce
- 0.5 tsp chili powder
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 3 tbsp olive oil
Instructions
- Strip the leaves from the fresh rosemary stalk and chop finely. Mix the fresh and dried rosemary with the sugar, Worcestershire sauce, chili powder, balsamic vinegar, soy sauce, ketchup, and olive oil in a bowl.
- Add chicken breast pieces, mix well, and let sit for 5 minutes.
- Spread carrots and onion slices in an oven dish; drizzle with olive oil, salt, and pepper.
- Place marinated chicken on vegetables, adding remaining marinade.
- Bake at 392°F (200°C) for 30 minutes.
Notes
- To ensure even cooking, use chicken breasts of similar size. If using larger breasts, increase cooking time by 5-10 minutes.
- For a richer flavor, use fresh rosemary instead of dried. If substituting, use about 1 tbsp of fresh rosemary for 1 tsp of dried.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven. They also make great additions to salads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast + vegetables
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 150