This recipe takes advantage of fresh carrots and a simple pan reduction sauce to elevate roasedt chicken breast. It is fairly healthy as well.
Roasted Chicken and Glazed Carrots
- 2 chicken breasts skinned and deboned
- 18-20 small whole carrots
- 1 tbsp honey
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh oregano
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup dry white wine
Toss carrots with honey and oregano and arrange in 1 layer on a baking sheet. Place in oven at 375 degrees. Roast for 10 minutes then stir well and continue to roast. Coat chicken in oil and lemon juice then rub sage, salt and pepper into meat. Heat 2 tbsp butter in an oven safe frying pan and brown the top sides of the breasts for 4 minutes over medium high heat. Flip breasts and brown for 2 minutes more then place in oven with carrots. Continue to roast until carrots and chicken are done. Remove chicken from pan and add wine. Deglaze and reduce by half over medium heat. Add carrots and coat in the pan juices. Serve chicken breasts with carrots on the side and sauce drizzled over everything.