Ingredients

• 1 (6 oz / 170g) boneless, skinless chicken breast
• 2 medium carrots (approx. 150g)
• 1 tbsp (15ml) extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Pinch of salt
• Pinch of black pepper
• Fresh parsley, chopped (for garnish, optional)

Steps

1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breast dry with a paper towel. This helps create a better sear and crispier exterior.
3. Peel the carrots and slice them into 1/2-inch thick rounds or diagonal pieces. Try to keep them uniform for even cooking.
4. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.
5. Place the chicken breast and sliced carrots on the prepared baking sheet.
6. Pour the dressing over the chicken and carrots, ensuring both are well coated. You can use your hands to gently toss and distribute the seasoning.
7. Arrange the chicken breast in the center of the baking sheet and spread the carrots around it in a single layer.
8. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The carrots should be tender and slightly caramelized.
9. Halfway through cooking (around 10-12 minutes), you can gently flip the chicken and stir the carrots to ensure even cooking and browning.
10. Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5 minutes before slicing.
11. Slice the chicken breast against the grain into desired pieces.
12. Serve the sliced chicken alongside the roasted carrots. Garnish with fresh chopped parsley, if using.