Garlic Herb Chicken Mashed Potatoes Carrots (Printable Version)
Juicy herb-roasted chicken served with silky mashed potatoes and honey-glazed carrots for a complete comforting meal.
# What You 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 pounds 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 pound 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
# How to Make It:
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 Advice:
01 -
- Everything finishes in under an hour with mostly hands-off cooking
- The three components balance each other perfectly and reheat beautifully for lunch
02 -
- Letting the chicken rest after roasting keeps all the juices inside instead of on your cutting board
- Warm the milk before adding it to potatoes or they will turn stiff and pasty
03 -
- Use an oven-safe skillet so you do not have to transfer the chicken and lose those caramelized bits
- Test potato doneness by sliding a paring knife into a chunk, it should meet no resistance