Chicken and Carrots with Rosemary and Lemon Sauce on a brown plate (with logo overlay)

Chicken and Carrots with Rosemary and Lemon Sauce

Chicken and Carrots with Rosemary and Lemon Sauce is a delicious combination of baked chicken with a quick rosemary lemon sauce to pour over the carrots.

One of our goals has been to work more vegetables into our meals. When I found a recipe idea for Chicken with Lemon Butter Carrots, I had to try it. Carrots are one of the few vegetables we all agree on. I changed a few things in the recipe while I was cooking, as I usually do. Now, with those changes, it’s Chicken and Carrots with Rosemary and Lemon Sauce.

Yes, that’s a long title. Even so, I like when the name accurately describes the meal. It makes it much easier to know what you are making.

I’ve also been liking rosemary, so we wanted to use that for this recipe. It goes really well with lemon on the carrots. 

The original recipe called for steam-in-bag carrots, but I don’t like that. The idea of microwaving in a plastic bag makes me cringe. Instead, I used fresh carrots and steamed them myself. 

The boys, who usually love carrots, were unsure about cooked carrots. They didn’t like that they were so soft because they have fun making them crunch and pop. After a bit of coaxing, we got them to eat a few carrots.

Step by Step

Preheat the oven to 325F. Use a steamer to steam the fresh carrots for about 15 minutes, until they are soft. 

Meanwhile, in a shallow bowl, beat the egg. Place the panko in another bowl. 

Dip the chicken in the egg then cover with the panko. 

Heat 1 tbsp olive oil in a large cast-iron or oven-proof pan. Cook the chicken until it’s browned on the outside, about 3-5 minutes per side. 

Remove the pan from the heat and place it in the preheated oven. Bake for about 15-20 minutes, until the chicken is cooked through. 

While the chicken bakes, prepare the lemon butter sauce. In a small skillet, over medium-high heat, warm 1 tbsp of oil. Add the green onion and cook until soft, about 3 minutes, stirring frequently. 

Stir in the chicken broth, lemon zest, and lemon juice. Bring it to a simmer, stirring occasionally, for about 3-5 minutes. Whisk in the butter, rosemary, salt, and pepper. 

Pour the lemon butter mixture over the carrots to serve alongside the baked chicken to make Chicken and Carrots with Rosemary and Lemon Sauce.

Recipe

Chicken and Carrots with Rosemary and Lemon Sauce on a brown plate

Chicken and Carrots with Rosemary and Lemon Sauce

Chicken and Carrots with Rosemary and Lemon Sauce is a delicious combination of baked chicken with a quick rosemary lemon sauce to pour over the carrots.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Main Dish
Cuisine: American
Keyword: carrots, chicken, lemon, rosemary, sauce
Servings: 4
5 from 3 votes

Ingredients

  • 1/2 lb carrots
  • 1 egg
  • 1 cup panko
  • 1 lb chicken breasts (boneless, skinless)
  • 2 tbsp olive oil
  • 1/4 cup green onions (sliced)
  • 1/2 cup chicken broth
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tbsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper

Recommended Equipment

Instructions

  • Preheat the oven to 325F
  • Use a steamer to steam the fresh carrots for about 15 minutes, until they are soft
  • Meanwhile, in a shallow bowl, beat the egg
  • Place the panko in another bowl
  • Dip the chicken in the egg then cover with the panko
  • Heat 1 tbsp olive oil in a large cast-iron or oven-proof pan
  • Cook the chicken until it’s browned on the outside, about 3-5 minutes per side
  • Remove the pan from the heat and place it in the preheated oven
  • Bake for about 15-20 minutes, until the chicken is cooked through
  • While the chicken bakes, prepare the lemon butter sauce
  • In a small skillet, over medium-high heat, warm 1 tbsp of oil
  • Add the green onion and cook until soft, about 3 minutes, stirring frequently
  • Stir in the chicken broth, lemon zest, and lemon juice
  • Bring it to a simmer, stirring occasionally, for about 3-5 minutes
  • Whisk in the butter, rosemary, salt, and pepper
  • Pour the lemon butter mixture over the carrots to serve alongside the baked chicken
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Nutrition Facts
Chicken and Carrots with Rosemary and Lemon Sauce
Amount Per Serving (1 each)
Calories 298 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 113mg38%
Sodium 696mg29%
Potassium 686mg20%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 4g4%
Protein 28g56%
Vitamin A 9655IU193%
Vitamin C 12mg15%
Calcium 73mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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26 thoughts on “Chicken and Carrots with Rosemary and Lemon Sauce”

  1. Hello,
    I discover your blog after your comment on mine. I love it so much !!! Your recipes are simple and look soooooooo good. I cannot wait to try some of them 🙂 They look healthy as well.
    Excited to spend more time on your blog.
    Have a great day.
    Pauline

  2. omg I love carrots!! its my favorite vegetable. I don’t get why a lot of my friends hate the taste of carrots. the combination of carrots and chicken sounds delicious, definitely need to try that

  3. I love the combination taste of chicken and carrots. Most of my home cooked chicken recipes, I will add carrots to it. But I have never tried it with rosemary. I need to give this recipe a try.

  4. I plan on grilling a whole chicken this week and this carrot dish would make the perfect side. We have rosemary growing in our herb garden and carrots in the fridge, I can’t wait to try this recipe.

  5. What a satisfying meal combo! It’s simple just also flavorful (or so it seems since I am not actually eating it right now). I could see this pleasing a lot of palettes in my house! 🙂

  6. Fran Jorgensen

    I was just looking for something healthy to have tonight and this looks like the perfect healthy option! Thank you so much for sharing this great recipe!

  7. We have been trying to add vegetables to our recipe as well. This looks delicious and we need to try it.

  8. Cooked carrots are my husbands absolute favorites, and I really don’t make them enough. These look absolutely delightful — plus I’ve got a Rosemary plant that’s ready to be harvested. The chicken looks absolutely amazing too! Love these types of home-cooked meals. 🙂

  9. I love carrots and eat them all of the time! Rosemary is one of my favorite seasonings so this recipe is perfect!

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