Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A comforting meal featuring succulent chicken breasts marinated in garlic and fresh herbs, served with creamy mashed potatoes and sweet, glazed carrots, perfect for weeknight dinners or special gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Chicken thighs can be used instead for dark meat.
- 4 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped Can substitute with 1 tsp dried thyme.
- 1 tablespoon fresh rosemary, chopped Can substitute with 1 tsp dried rosemary.
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter For searing the chicken.
For Mashed Potatoes
- 4 large russet potatoes, peeled and cubed Yukon Gold can be used for a creamier texture.
- 1/2 cup milk Can substitute with almond or dairy alternatives.
- 4 tablespoons butter
- Salt and pepper to taste
For Glazed Carrots
- 1 pound carrots, peeled and sliced into coins Other vegetables like green beans can be substituted.
- 2 tablespoons butter
- 2 tablespoons honey Can substitute with maple syrup.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Mix minced garlic, chopped thyme, and rosemary with olive oil. Season with salt and pepper.
- Rub the garlic herb mixture over both sides of the chicken breasts.
Cooking the Chicken
- Heat a large ovenproof skillet over medium-high heat and melt the butter. Add chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Making Mashed Potatoes
- In a large pot of salted boiling water, cook the cubed potatoes until tender, about 15-20 minutes. Drain and return to pot.
- Add milk, butter, and season with salt and pepper. Mash until smooth and creamy.
Preparing Glazed Carrots
- Melt butter in a medium skillet over medium heat. Add sliced carrots and sauté for 5-6 minutes until they start to soften.
- Drizzle with honey and season with salt and pepper. Continue cooking for another 3-4 minutes until the carrots are glazed and tender.
Notes
You can prep the garlic herb mix a day in advance. The dish is best served fresh, but leftovers can be refrigerated for up to 3 days.