Lemon Roasted Chicken with Carrots

Lemon Roasted Chicken with Carrots
  • Prep Time: 20
  • Total Time: 50
  • Servings: 4

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About this Recipe

Brighten up every-day roasted chicken with this fresh lemon and thyme marinade. This simple and delicious recipe will have you going back for seconds.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
2 Lemons, divided
4 tbsp (60 mL) Honey
2 Cloves garlic, minced
1 tbsp (15 mL) Hot Dijon mustard
1 tbsp (15 mL) Fresh dill, chopped
Salt and pepper
4 cups (1 L) Carrots, coarsely chopped
3 Sprigs fresh thyme, leaves plucked


USING a sharp knife, make several slits on the top of each chicken breast. Place in a large re-sealable plastic bag.

WHISK together the juice of one lemon, honey, garlic, mustard, dill, salt and pepper. Pour marinade over the chicken. Marinade for at least 30 minutes.

PREHEAT oven to 350°F (180°C).

PLACE chicken in a large ovenproof baking pan. Scatter the carrots and fresh thyme over and around the chicken breasts. Cut the remaining lemon into wedges and add to the pan.

ROAST chicken and carrots for 30-40 minutes or until carrots are fork tender and internal temperature of chicken reaches 165°F (74°C).


Serve with your favourite green vegetable.

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