Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and flavorful meal perfect for any occasion. Tender, juicy chicken breasts are baked with a fragrant blend of garlic, thyme, rosemary, and lemon juice. Creamy mashed potatoes and sweet, buttery glazed carrots complement the dish, creating a well-rounded and satisfying dinner.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Juice of 1 lemon
For the Mashed Potatoes:
- 4 large russet potatoes, peeled and cubed
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- Salt and pepper to taste
For the Glazed Carrots:
- 1 pound baby carrots
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare the Chicken: In a small bowl, mix together olive oil, minced garlic, dried thyme, dried rosemary, lemon juice, salt, and pepper. Place the chicken breasts in a baking dish and pour the garlic herb mixture over them, making sure each piece is well-coated.
- Bake the Chicken: Bake the chicken breasts in the preheated oven for 25-30 minutes until they are fully cooked through and the juices run clear.
- Cook the Potatoes: While the chicken bakes, place the peeled and cubed potatoes in a large pot filled with salted water. Bring it to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the whole milk, unsalted butter, salt, and pepper. Mash the potatoes until creamy and smooth.
- Prepare the Glazed Carrots: In a large skillet over medium heat, melt the unsalted butter. Add the baby carrots and cook for about 5 minutes, stirring occasionally.
- Glaze the Carrots: Add the honey and brown sugar to the skillet, stirring well to coat the carrots evenly. Continue cooking for another 5-7 minutes until the carrots are tender and the glaze has thickened slightly.
- Serve the Dish: Arrange the baked chicken on a serving platter and spoon any remaining pan juices over the top. Serve alongside the creamy mashed potatoes and glazed carrots for a delicious and complete meal.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Russet potatoes are ideal for mashing due to their starchy texture.
- You can substitute baby carrots with sliced regular carrots if needed.
- Adjust sweetness in the glazed carrots by reducing or increasing honey and brown sugar according to taste.
- For extra flavor, garnish the chicken with fresh herbs like parsley or thyme before serving.
