Preheat your oven to 400°F (200°C).

In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper.

Transfer chicken breasts into a resealable bag or dish. Pour marinade over chicken, ensuring it’s coated. Seal and marinate in the fridge for at least 30 minutes.

While chicken marinates, peel and cut carrots into sticks. Toss with honey, balsamic vinegar, and salt.

Arrange marinated chicken in a baking dish and scatter honey-glazed carrots around them.

Drizzle remaining marinade over chicken and carrots.

Bake for about 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and carrots are tender.

Remove from the oven and let the chicken rest for 5 minutes.

Slice the chicken and serve alongside carrots. Garnish with fresh parsley.