This low carb roasted chicken and carrots recipe makes a quick, easy and healthy dinner in one pan. Chicken breasts and carrots coated with a spicy garlic sauce and then roasted to perfection — so simple and so delicious!
Table of Contents
One-Pan Roasted Chicken and Vegetables
Sometimes you need a lazy, one pan meal that you can just throw in the oven and put your feet up while everything comes together with no effort on your side. And I can’t blame you!
But our busy lifestyles should not get in the way of good nutrition and healthy, flavorful meals so I developed this no-fuss roasted chicken and carrots recipe for those days that all you can do is put everything on a pan and then dig in!
Why You'll Love One Pan Chicken and Veggies
- Made in one pan for quick and easy cleanup
- Low carb, healthy and loaded with flavor
- Only 10 minutes prep!
Ingredients You'll Need
This quick and easy one pan chicken and veggies only needs 7 simple ingredients to make:
Chicken breasts - go for boneless and skinless free range chicken breasts if possible.
Carrots - cut into thick strips.
Olive oil - to make the spicy sauce and coat the chicken and carrots.
Seasonings - we used a simple selection of garlic powder, chili flakes, paprika and salt. Feel free to add your favorites!
How To Make Spicy Roasted Chicken and Carrots
It couldn't be easier to make this recipe. Follow the steps below which should take no longer than 10 minutes, then pop it in the oven and come back to a flavorful and healthy dinner!
To get started, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a oven dish with baking paper.
Take a mixing bowl and add the olive oil, garlic powder, chili flakes, paprika and salt (and any of your other desired seasonings). Mix everything together until well combined.
Coat the chicken breasts and carrots with the spicy sauce and place them in the oven dish.
Bake in the preheated oven for around 35 to 40 minutes until the chicken is fully cooked.
You can easily make larger batches of this recipe to feed more people or even use it to meal prep. Just remember to let the chicken and carrots cool before placing them in containers to store.
In the fridge: Any leftover chicken and carrots can be stored in an airtight container and placed in the refrigerator. It will keep for 3 to 4 days.
In the freezer: For longer term storage or meal prep, place the chicken and carrots in a freezer proof container. It will keep for up to 3 months in the freezer.
More Keto Chicken Recipes
- One-Pan Garlic Butter Chicken Breasts
- Chicken Patties with Spicy Fried Cabbage
- Best Baked Chicken with Yogurt and Lime
- Easy One-Pan Balsamic Chicken
- 2 Chicken Breasts boneless, skinless
- 4 Carrots sliced into thick strips
- 6 tbsps Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Chili Flakes
- ½ teaspoon Paprika
- ½ teaspoon Salt
- Preheat the oven to 350°F/180°C and line a baking dish with baking paper.
- Mix the olive oil with the garlic powder, chili flakes, paprika and salt in a bowl.
- Coat the chicken and the carrots with the mixture and bake in the preheated oven for 35-40 minutes until the chicken is completely cooked through. Serve hot.