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Herb-Roasted Chicken with Caramelized Carrots

This delicious dish features tender, herb-roasted chicken paired with sweet, caramelized carrots. The combination of savory herbs and natural sweetness makes it a satisfying meal for anyone looking to maintain a kidney-friendly diet.
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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 oz skinless chicken breasts preferably organic
  • 2 cups carrots, sliced fresh or frozen
  • 2 tbsp olive oil extra virgin for flavor
  • 1 tsp dried thyme or fresh if available
  • 1 tsp dried rosemary or fresh if available
  • 1 clove garlic, minced fresh for best flavor
  • 1 tbsp lemon juice freshly squeezed
  • 1/4 tsp black pepper to taste

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, thyme, rosemary, garlic, lemon juice, and black pepper. Add the chicken breasts and toss to coat evenly.
  2. Place the coated chicken in a baking dish. In the same bowl, add the sliced carrots and toss with any remaining oil mixture. Arrange the carrots around the chicken.
  3. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the carrots are tender, stirring the carrots halfway through for even caramelization.
  4. Remove from the oven and let rest for a few minutes before serving. This allows the flavors to meld and keeps the chicken juicy.

Notes

Renal Diet Tips: Using fresh herbs instead of salt can enhance flavor while keeping sodium levels low. Opting for skinless chicken and limiting added fats helps to manage overall health in kidney disease.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. This dish is great for meal prep as it can be easily doubled and frozen for later use.