Roasted chicken breast - Roasted carrots - Easter dinner ideas
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.
Peel carrots, cut lengthwise, then in half. Arrange carrots in your baking dish.
Seasoned chicken breasts with salt and pepper, brush with sour cream - from both sides. Put chicken breasts on the carrots.
Spoon pineapple juice on top of the carrots and chicken.
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.
Let the chicken rest for about 10 minutes before slicing. Serve with sprinkled spinach or parsley on top.
* 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).