Garlic and Herb Roasted Chicken
A cozy meal featuring herb-marinated chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family dinners or impressing guests.
Ingredients
For the Garlic Herb Chicken
- 4 pieces boneless, skinless chicken breasts
- 3 cloves 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 Juice of a lemon
For the Mashed Potatoes
- 6 medium russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk Use more for looser mash; cream for richer
- Salt and pepper to taste
For the Glazed Carrots
- 1 pound carrots, peeled and sliced Bias-cut or coins
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, chopped thyme, chopped rosemary, olive oil, and lemon juice. Season the chicken breasts with salt and pepper, then rub the herb mixture all over them.
- Place the chicken in a baking dish and bake for 25–30 minutes, or until the thickest part reads 165°F (75°C) on an instant-read thermometer. Remove and rest for 5 minutes.
Cooking
- While the chicken bakes, add the cubed potatoes to a large pot and cover with cold water by an inch. Bring to a boil over medium-high heat, then simmer until tender (15–20 minutes). Drain well.
- Return the drained potatoes to the pot, add butter and milk, and mash until smooth. Adjust seasoning with salt and pepper; add more milk for a creamier texture.
- For the carrots: melt butter in a medium saucepan over medium heat. Stir in brown sugar, honey, a pinch of salt, and some black pepper until the sugar dissolves.
- Add sliced carrots and toss to coat. Cook, stirring occasionally, about 10–15 minutes until carrots are tender and glazed but still hold their shape. Reduce heat if glaze starts to burn.
- Plate the chicken with a scoop of mashed potatoes and a serving of glazed carrots.
Notes
Chicken: boneless breasts are quick, but bone-in breasts or thighs can be used — increase baking time and check temp. For a creamy texture in mashed potatoes, add a splash of chicken stock. For lighter carrots, omit brown sugar and honey.