Lemon Herb Baked Chicken with Carrots and Noodles

1Preheat your oven to 400°F (200°C).

2In a large bowl, combine the lemon (1) juice, lemon (1) zest, olive oil (2 tablespoons), dried thyme (2 teaspoons), dried rosemary (2 teaspoons), garlic powder (1 teaspoon), onion powder (1 teaspoon), salt, and pepper to create a marinade.

3Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.

4In a large oven-safe dish, arrange the marinated chicken breasts. Pour the chicken broth (2 cups) around the chicken, and add the sliced carrots (2 cups) on top.

5Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

6While the chicken is baking, cook the egg noodles (8 ounces) according to package instructions until al dente. Drain and set aside.

7After 25 minutes, remove the foil from the chicken dish and bake for an additional 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

8Remove the chicken from the oven and let it rest for 5 minutes before slicing.

9Serve the sliced chicken over the cooked egg noodles (8 ounces), spooning the broth and carrots (2 cups) over the top.