Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil, letting it come up the sides a bit to catch the juices for easy cleanup.
Lay the peeled, cut carrots in an even layer on the foil-lined baking sheet, keeping them mostly in the center so they form a “patch” for the chicken to rest in.
Raw carrot patch arranged on a foil-lined baking sheet
Nestle the chicken breasts on top of and among the carrots so they’re tucked into the carrot patch but still lying flat for even baking.
In a small bowl, whisk together the honey and melted butter until smooth and well combined.
Slowly drizzle the honey-butter mixture over the chicken and carrots, making sure everything gets a good coating. Use the back of a spoon or a brush to spread it around if needed so the carrots are well glazed and the chicken is nicely covered.
Honey-butter glaze being spooned over chicken and carrots
Cover the pan loosely with another sheet of foil, tenting it slightly so it doesn’t stick to the chicken. Bake covered for 20 minutes.
After 20 minutes, carefully remove the top foil. Spoon some of the hot pan drippings over the chicken and carrots to baste them, then return the uncovered pan to the oven.
Continue baking, uncovered, for another 20–25 minutes, basting once more halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the carrots are tender and glazed. The honey-butter should deepen in color and form rich pan drippings around the carrots.
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