Garlic Herb Chicken with Mashed Potatoes (Printable version)
A satisfying dinner featuring herb-roasted chicken, creamy potatoes, and honey-glazed carrots for a complete meal.
# What you'll need:
→ Garlic Herb Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
10 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks
11 - 1/3 cup whole milk, warmed
12 - 1/4 cup unsalted butter
13 - 1/4 cup sour cream
14 - 1 teaspoon salt
15 - 1/4 teaspoon white pepper
→ Glazed Carrots
16 - 1 lb carrots, peeled and cut into sticks
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons honey
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground black pepper
21 - 1 tablespoon chopped fresh parsley for garnish
# Directions:
01 - Preheat oven to 400°F.
02 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and lemon juice.
03 - Pat chicken breasts dry. Rub the herb mixture evenly over the chicken.
04 - Heat a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden. Transfer skillet to oven and roast for 15-18 minutes, or until internal temperature reaches 165°F. Remove and let rest for 5 minutes.
05 - While chicken cooks, place potatoes in a large pot, cover with salted cold water, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain well.
06 - Mash potatoes with butter, warmed milk, sour cream, salt, and white pepper until smooth and creamy. Adjust seasoning to taste.
07 - For carrots, melt butter in a large skillet over medium heat. Add carrots and sauté for 4 minutes. Drizzle with honey, season with salt and pepper, and cook, stirring occasionally, for 5-7 minutes until carrots are tender and glossy.
08 - Serve chicken over creamy mashed potatoes, with glazed carrots on the side. Garnish with extra parsley.
# Expert Tips:
01 -
- The herb crust on the chicken creates this incredible savory crust that locks in all the juices
- Everything finishes cooking at roughly the same time, so you're not playing kitchen traffic controller
- Leftovers reheat beautifully for tomorrow's lunch
02 -
- Dry your chicken thoroughly with paper towels or the herb rub won't stick properly
- Warm your milk before adding it to potatoes or they'll turn gluey and cold
- Don't overcrowd the pan when searing chicken or you'll steam instead of brown
03 -
- Pound your chicken to even thickness before seasoning for the most perfectly cooked meat
- Save a bit of the pasta water if you're serving with bread, it thickens nicely into the pan juices