Description
Juicy chicken breasts roast alongside tender carrots and red onion in a flavorful herb marinade. Ready in under an hour!
Ingredients
Scale
- 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
- In a bowl, mix the rosemary, sugar, Worcestershire sauce, chili powder, balsamic vinegar, soy sauce, ketchup, and olive oil.
- Add the chicken breast pieces, mix well, and let sit for 5 minutes.
- In an oven dish, spread the carrots and onion slices; drizzle with olive oil, salt, and pepper.
- Place the marinated chicken pieces on top of the vegetables, adding the 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