Baked chicken breast with roasted carrots is easy and delicious meal to have on your Easter dinner menu! Sweet glazed carrots with tender roasted chicken breast is one of my favorite Easter recipes. However, this easy baked chicken is a great healthy dinner idea for every day.
Preheat oven to 350 F / 175 C. Spray baking dish with olive oil.
1 tsp olive oil
Peel carrots, cut lengthwise, then in half. Arrange carrots in your baking dish.
730 g carrots
Seasoned chicken breasts with thyme, salt and pepper, brush with sour cream - from both sides. Put chicken breasts on the carrots.
570 g chicken breast, 3 tbsp sour cream, 1/2 tsp salt, 1 tsp black pepper, 1/4 tsp thyme
Spoon pineapple juice on top of the carrots and chicken.
6 tbsp pineapple juice
Roast chicken with carrots for 28 minutes or until poultry is no longer pink.
Spoon juices from time to time during the cooking, from the bottom of the pan - on the chicken. If there are no juices, add a little bit extra on top of the chicken and carrots.
Sprinkle cheese on top of the chicken and bake 2 minutes until it melts.
40 g cheese
Let the chicken rest for about 10 minutes before slicing. Serve with sprinkled spinach or parsley on top.
1 tsp fresh spinach or parsley
Notes
* You can check if the chicken is ready with a fork: if you see only white juices, you can turn off the oven. The temperature in the thickest part of chicken breast should be 155 F / 68 C, if you check with food thermometer.* You can grill the whole dish for a few minutes in the oven or pan fry chicken breasts with 1 tbsp butter to make it more brown (optional).