Rosemary Chicken and Carrot Bake

It’s funny how some of the simplest recipes can become family favorites. Our Rosemary Chicken and Carrot Bake has become exactly that in our house. It started as a quick weeknight dinner idea, something I could throw together after a long day, and it’s morphed into a dish we crave even on weekends. The aroma alone, as the rosemary infuses the chicken and sweet carrots roasting in the oven, is enough to make everyone’s mouths water. Even my pickiest eater, who usually turns up his nose at vegetables, devours the carrots cooked this way. There’s something so comforting and satisfying about the tender chicken and slightly caramelized carrots, all seasoned perfectly with fragrant rosemary. It’s become our go-to for a healthy, flavorful, and fuss-free meal that truly brings everyone to the table.

Ingredients

• Chicken Thighs (Bone-in, Skin-on): The star of the dish, providing juicy and flavorful protein. Bone-in and skin-on thighs offer the best flavor and moisture during baking.
• Carrots: The earthy sweetness of carrots balances the savory chicken and rosemary. Choose medium-sized carrots, peeled and cut into thick rounds or batons for even cooking.
• Fresh Rosemary: This aromatic herb is the key flavor component, lending a piney, slightly lemony fragrance to the dish. Fresh rosemary is preferred for its robust flavor, but dried can be used in a pinch.
• Garlic: Essential for adding depth and savory notes. Fresh garlic cloves, minced or sliced, infuse the chicken and carrots with their pungent aroma.
• Olive Oil: Used for tossing the chicken and vegetables, olive oil helps with browning and adds richness. Extra virgin olive oil is recommended for its flavor and health benefits.
• Lemon: The zest and juice of a lemon brightens the dish with acidity and complements the rosemary and chicken beautifully.
• Salt and Black Pepper: Fundamental seasonings to enhance all the flavors. Use sea salt or kosher salt and freshly ground black pepper for the best taste.
• Optional: Chicken Broth or White Wine: A splash of liquid can help keep the chicken and carrots moist during baking and create a light sauce.

Instructions

1. Preheat Your Oven and Prepare the Baking Dish: Start by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting chicken and carrots, ensuring they cook through and develop a nice golden-brown color. While the oven is heating, select a large baking dish or roasting pan. A 9×13 inch dish or a similar sized roasting pan works well for this recipe, providing enough space for the chicken and carrots to roast in a single layer without overcrowding. Lightly grease the baking dish with olive oil or cooking spray to prevent sticking and make cleanup easier later.
2. Prepare the Carrots: Wash and peel the carrots thoroughly to remove any dirt or outer layer. Once peeled, trim off the ends. For even cooking, cut the carrots into uniform pieces. You can slice them into thick rounds, about ½ to ¾ inch thick, or cut them into batons (sticks) of similar thickness. Larger pieces of carrots will roast nicely alongside the chicken without becoming mushy. Place the prepared carrots in a large mixing bowl.
3. Season the Carrots: Drizzle the prepared carrots in the bowl with approximately 2 tablespoons of olive oil. This will help them roast beautifully and prevent them from drying out in the oven. Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning, as carrots can absorb a good amount of salt. Add about half of the fresh rosemary to the carrots. If using fresh rosemary sprigs, strip the leaves from the stems and roughly chop them. If using dried rosemary, use about 1-2 teaspoons. Also, add about half of the minced or sliced garlic to the carrots. Toss everything together thoroughly to ensure the carrots are evenly coated with oil, seasonings, rosemary, and garlic. Spread the seasoned carrots in the prepared baking dish in a single layer. This ensures even roasting and prevents steaming.
4. Prepare the Chicken: Pat the chicken thighs dry with paper towels. This is an important step as it helps the skin crisp up during baking. Excess moisture can hinder browning. In the same mixing bowl you used for the carrots (no need to wash it), place the chicken thighs. Drizzle the chicken with another 1-2 tablespoons of olive oil. Season generously with salt and freshly ground black pepper, just like you did with the carrots. Use the remaining fresh rosemary and garlic to season the chicken. Ensure the chicken is well coated with the oil and seasonings, rubbing them into the skin and underside of the thighs.
5. Arrange Chicken and Lemon in Baking Dish: Arrange the seasoned chicken thighs on top of the bed of carrots in the baking dish. Distribute them evenly so they are not overcrowded. Overcrowding can lead to steaming instead of roasting. Slice the lemon into thick rounds. Place the lemon slices amongst the chicken and carrots in the baking dish. The lemon will roast alongside, infusing the dish with its bright citrus flavor and aroma.
6. Bake the Chicken and Carrots: Place the baking dish in the preheated oven and bake for approximately 45-55 minutes, or until the chicken is cooked through and the carrots are tender. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer inserted into the thickest part of a chicken thigh (avoiding the bone) to check for doneness. The carrots should be easily pierced with a fork and slightly caramelized at the edges. During the last 15-20 minutes of baking, you can increase the oven temperature to 425°F (220°C) to help crisp up the chicken skin further and enhance the caramelization of the carrots. Keep an eye on it to prevent burning, especially if your oven runs hot.
7. Optional Basting (for extra moisture and flavor): If you want to add extra moisture and flavor, you can optionally baste the chicken and carrots halfway through the baking time. After about 25-30 minutes of baking, carefully remove the baking dish from the oven. If you are using chicken broth or white wine, pour a ¼ cup of liquid into the bottom of the dish. Be careful not to pour it directly over the chicken skin, as this can soften it. Return the dish to the oven and continue baking as directed. Basting is not essential but can add a touch of richness and help create a light sauce in the bottom of the pan.
8. Rest Before Serving: Once the chicken is cooked through and the carrots are tender, remove the baking dish from the oven. Let the Rosemary Chicken and Carrot Bake rest for about 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat. It also makes it easier to handle the chicken for serving.
9. Serve and Enjoy: After resting, the Rosemary Chicken and Carrot Bake is ready to serve. You can serve it directly from the baking dish or transfer the chicken and carrots to a serving platter. Garnish with fresh rosemary sprigs and a squeeze of fresh lemon juice just before serving for an extra burst of freshness. Enjoy this delicious and healthy meal!

Nutrition Facts (per serving, approximate)

Servings: 4
Calories per serving: 450

• Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 180mg

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: Approximately 1 hour 5-1 hour 15 minutes

Description: This Rosemary Chicken and Carrot Bake is a relatively quick and easy dish to prepare, perfect for a weeknight meal. Active preparation time involves chopping vegetables, seasoning chicken, and assembling the dish, taking around 20 minutes. The majority of the time is hands-off baking in the oven, allowing you to focus on other tasks while dinner cooks itself.

How to Serve

This Rosemary Chicken and Carrot Bake is delicious and versatile, pairing well with a variety of sides and serving styles. Here are some ideas to enhance your meal:

Side Dish Suggestions:

• Creamy Mashed Potatoes: The richness of mashed potatoes complements the savory chicken and roasted carrots beautifully. Consider adding garlic or herbs to your mashed potatoes for extra flavor.
• Quinoa or Couscous: For a lighter and healthier option, serve with fluffy quinoa or couscous. These grains absorb the pan juices and provide a satisfying base.
• Green Salad: A fresh and crisp green salad with a light vinaigrette provides a refreshing contrast to the warmth of the baked chicken and carrots.
• Roasted Vegetables: Extend the vegetable theme with other roasted vegetables like broccoli, Brussels sprouts, or asparagus. Roasting them alongside the chicken is a time-efficient way to create a complete meal.
• Crusty Bread: Serve with a loaf of crusty bread or baguette to soak up the delicious pan juices and enjoy with the tender carrots and chicken.
• Rice Pilaf: A flavorful rice pilaf, perhaps with herbs or lemon zest, makes a wonderful accompaniment to this dish.

Serving Style Ideas:

• Family Style: Serve the Rosemary Chicken and Carrot Bake directly from the baking dish in the center of the table. This encourages a communal and relaxed dining experience.
• Plated Elegance: For a more formal presentation, plate individual portions of chicken and carrots on plates. Drizzle with pan juices and garnish with fresh rosemary sprigs.
• Bowl Meals: Create comforting bowl meals by placing a portion of quinoa or couscous in a bowl, topping it with chicken and carrots, and drizzling with pan juices.
• Leftovers Reinvented: Shred leftover chicken and carrots and use them to make delicious chicken salad sandwiches, wraps, or add them to soups and stews for extra flavor and protein.

Garnishing Touches:

• Fresh Rosemary Sprigs: Garnish with fresh rosemary sprigs for visual appeal and to enhance the rosemary aroma.
• Lemon Wedges: Serve with lemon wedges on the side, allowing diners to add an extra squeeze of fresh lemon juice to their liking.
• Chopped Parsley or Chives: A sprinkle of freshly chopped parsley or chives adds a pop of color and freshness.
• Red Pepper Flakes: For a touch of heat, lightly sprinkle red pepper flakes over the dish before serving.

Additional Tips for Perfect Rosemary Chicken and Carrot Bake

1. Choose the Right Chicken: Bone-in, skin-on chicken thighs are highly recommended for this recipe. They are more flavorful and stay moister during baking compared to chicken breasts. However, you can use bone-in chicken breasts if preferred, but be mindful of cooking time as they may cook faster.
2. Don’t Overcrowd the Pan: Ensure the chicken and carrots are arranged in a single layer in the baking dish. Overcrowding can lead to steaming instead of roasting, resulting in less crispy chicken and less caramelized carrots. If necessary, use two baking dishes or roast in batches.
3. Preheat the Oven Properly: Make sure your oven is fully preheated to 400°F (200°C) before placing the baking dish inside. A properly preheated oven ensures even cooking and helps the chicken skin crisp up nicely.
4. Season Generously: Don’t be shy with the salt, pepper, and rosemary. Chicken and carrots can absorb a good amount of seasoning. Taste and adjust seasonings as needed before baking and even after cooking.
5. Roast at High Heat Initially: Starting with a higher oven temperature (400°F/200°C) is crucial for achieving crispy chicken skin and nicely roasted carrots. You can optionally increase the temperature slightly towards the end of cooking for extra crispness.
6. Check for Doneness with a Thermometer: The most accurate way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of a chicken thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
7. Rest the Chicken Before Serving: Allow the baked chicken to rest for 5-10 minutes before serving. This resting period allows the juices to redistribute, resulting in more tender and flavorful chicken. Tent it loosely with foil to keep it warm during resting.
8. Customize with Other Vegetables: Feel free to add other root vegetables to this bake, such as potatoes, parsnips, or sweet potatoes. Ensure they are cut into similar sizes to the carrots for even cooking. You can also add onions or bell peppers for added flavor and color.

Frequently Asked Questions (FAQs) About Rosemary Chicken and Carrot Bake

Q1: Can I use boneless, skinless chicken breasts instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts, but be aware that they tend to dry out more easily than chicken thighs. If using chicken breasts, reduce the baking time and monitor closely to prevent overcooking. You might also consider adding a bit more olive oil or broth to keep them moist. Bone-in, skin-on thighs are recommended for optimal flavor and moisture in this recipe.

Q2: Can I use dried rosemary instead of fresh rosemary?
A: Yes, you can substitute dried rosemary for fresh rosemary if needed. However, fresh rosemary provides a more robust and vibrant flavor. If using dried rosemary, use about 1-2 teaspoons, as dried herbs are more concentrated in flavor. It’s best to use fresh rosemary if available for the best taste.

Q3: How do I prevent the carrots from burning while the chicken cooks through?
A: To prevent carrots from burning, ensure they are cut into thick enough pieces (about ½ to ¾ inch thick). Also, make sure they are coated well with olive oil. If you notice the carrots are browning too quickly during baking, you can loosely tent the baking dish with foil for part of the cooking time to slow down browning while the chicken continues to cook.

Q4: Can I prepare this dish ahead of time?
A: You can prepare the chicken and carrots ahead of time by seasoning them and arranging them in the baking dish. Store them covered in the refrigerator for up to 4 hours before baking. When ready to bake, preheat the oven and bake as directed, adding a few extra minutes to the cooking time if the dish is very cold from the refrigerator.

Q5: What are some variations I can try with this recipe?
A: There are many variations you can try! Consider adding different herbs like thyme or oregano along with or instead of rosemary. You can also add a splash of white wine or chicken broth to the baking dish for extra moisture and flavor. For added vegetables, try adding potatoes, parsnips, onions, or bell peppers. A sprinkle of Parmesan cheese during the last few minutes of baking can also add a nice cheesy touch.

Q6: How should I store leftovers of Rosemary Chicken and Carrot Bake?
A: Store leftover Rosemary Chicken and Carrot Bake in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Reheat leftovers in the oven at 350°F (175°C) until heated through, or microwave individual portions. Adding a splash of water or broth when reheating can help keep the chicken and carrots moist.

Q7: Can I freeze Rosemary Chicken and Carrot Bake?
A: While you can technically freeze cooked chicken and carrots, the texture of the carrots may become slightly softer after thawing. To freeze, let the dish cool completely, then transfer the chicken and carrots to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q8: Is Rosemary Chicken and Carrot Bake a healthy meal?
A: Yes, Rosemary Chicken and Carrot Bake is a relatively healthy meal. It is packed with lean protein from the chicken and fiber and vitamins from the carrots. Baking instead of frying reduces the amount of added fat. Olive oil, used in moderation, provides healthy fats. You can further enhance the healthiness by serving it with whole grains like quinoa or brown rice and a large green salad.

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