Garlic-Infused Oil Chicken with Roasted Carrots & Parsley
Golden chicken resting on a bed of glossy, oregano-flecked carrots, scattered with bright green parsley and spring onion, with lemon wedges tucked in at the edge of the tray.
Ingredients
Serves 4- 4chicken breasts
- 3 tbspgarlic-infused olive oil
- 6carrots, peeled, cut into batons
- 2spring onions, green tops only, sliced
- 1 tbspdried oregano
- 1lemon, half juiced and half cut into wedges
- 15 gflat-leaf parsley, roughly chopped
- salt and black pepper
Method
- Preheat the oven to 200°C/fan 180°C. Toss the carrot batons with 1 tbsp of the garlic-infused oil, season generously, and spread out on a roasting tray in a single layer. Roast for 25 minutes, until they are starting to colour at the edges and a knife slips in easily.
- While the carrots roast, rub the chicken breasts with the remaining 2 tbsp garlic-infused oil, the dried oregano and most of the lemon juice. Season well with salt and plenty of black pepper.
- Nestle the chicken breasts into the tray with the carrots and return to the oven for a further 20–25 minutes, until the chicken is cooked through with no pink remaining and the juices run clear.
- Rest the chicken on the tray for 5 minutes; this keeps it juicy and lets the carrots soak up the pan juices.
- Scatter over the sliced spring onion tops and chopped parsley. Finish with the reserved lemon juice, then bring the tray to the table with the wedges from the remaining half lemon.
Per serving
- kcal
- 450
- protein
- 56.2g
- fibre
- 6g
- carbs
- 17.2g
- fat
- 17.2g
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