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Herb-Roasted Chicken and Carrots - A Delightful One-Pan Meal

This Herb-Roasted Chicken and Carrots dish is a delightful combination of tender chicken and sweet, caramelized carrots, infused with aromatic herbs. This kidney-friendly meal is sure to satisfy your taste buds while keeping health in mind.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs skinless for lower fat
  • 4 cups carrots peeled and cut into sticks
  • 2 tablespoons olive oil extra virgin for flavor
  • 2 teaspoons dried thyme or fresh thyme if available
  • 1 teaspoon dried rosemary or fresh rosemary if available
  • 1 teaspoon black pepper freshly ground for best flavor
  • 1 lemon juice and zest adds brightness and flavor
  • 4 cloves garlic minced

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken thighs, carrots, olive oil, thyme, rosemary, black pepper, lemon juice, lemon zest, and minced garlic. Toss until the chicken and carrots are well coated.
  2. Transfer the mixture to a large baking dish or a sheet pan, spreading it out evenly. Arrange the chicken skin-side up for even roasting.
  3. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the carrots are tender.
  4. Serve warm, garnished with additional herbs if desired. Enjoy your flavorful one-pan meal!

Notes

Renal Diet Tips: Using fresh herbs instead of salt can enhance the flavor without compromising your kidney health. Opt for skinless chicken to reduce fat content while still getting a good source of protein. Always check with your healthcare provider or dietitian to ensure this meal fits your dietary needs.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Feel free to substitute other low-potassium vegetables if preferred, such as zucchini or bell peppers.