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–+ servings
image of realistic top down mise en place shot showing chicken thighs or breasts garlic thyme potatoes carrots olive oil butter lemon mustard salt pepper honey cream cheese white wine chicken stock rosemary fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Garlic Herb Chicken with Creamy Mash & Roasted Carrots

This ultimate comfort food dinner features tender garlic herb chicken served with silky creamy mashed potatoes and sweet honey-glazed roasted carrots, creating a perfectly balanced meal that's both easy to make and incredibly flavorful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Garlic Herb Chicken
  • 4 Boneless, skinless chicken breasts or thighs Thighs recommended for maximum tenderness
  • 1 tbsp Olive oil
  • 2 tbsp Butter divided
  • 6 cloves Garlic minced or smashed
  • 2 sprigs Fresh Thyme
  • 1 sprig Fresh Rosemary or 1 tsp dried
  • 1/4 cup Chicken stock for the pan sauce
  • 1 tsp Lemon juice
  • Salt
  • Freshly ground Black Pepper
For the Creamy Mash
  • 5 large Yukon Gold Potatoes or Russet Potatoes peeled and roughly chopped
  • 4 tbsp Butter unsalted
  • 1/2 cup Warm Milk or Half-and-Half
  • 2 oz Cream Cheese or Sour Cream optional, for creamy mash
  • Salt
  • White Pepper
For the Roasted Carrots (Honey Butter Glaze)
  • 1 lb Carrots peeled and cut into 2-inch chunks, baby carrots work in a pinch
  • 2 tbsp Olive oil
  • 1 tbsp Honey or Maple Syrup for sweet glaze
  • 1 tbsp Butter melted
  • Salt
  • pinch Cinnamon optional

Equipment

  • Baking sheet
  • Large Oven-Safe Skillet
  • Large pot
  • Mixing bowl
  • paper towels.
  • Wooden spoon
  • Potato Masher

Method
 

1. Start the Roasted Carrots
  1. Preheat oven to 400°F (200°C). Peel and cut carrots into uniform 2-inch chunks.
  2. In a mixing bowl, toss carrots with 2 tbsp olive oil, salt, and optional cinnamon. Spread on a baking sheet lined with parchment.
  3. Roast for 15 minutes.
  4. Mix 1 tbsp melted butter and 1 tbsp honey in a small bowl.
  5. Remove carrots from oven, toss in honey butter mixture, and roast another 10-15 minutes until tender and caramelized.
2. Prepare the Creamy Mash
  1. Place chopped potatoes in a large pot, cover with cold salted water, bring to boil, then simmer until fork-tender, 15-20 minutes.
  2. Warm milk; cut butter and cream cheese (if using) into cubes.
  3. Drain potatoes thoroughly. Return to pot over low heat, shaking to evaporate water, about 30 seconds.
  4. Remove from heat. Add butter and cream cheese. Mash until smooth.
  5. Gradually add warm milk, mixing until creamy. Season with salt and white pepper. Cover and set aside.
3. Sear the Garlic Herb Chicken
  1. Pat chicken dry. Season generously with salt and pepper.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in large oven-safe skillet over medium-high until foaming.
  3. Sear chicken 4-5 minutes per side until golden brown.
  4. Add thyme and rosemary sprigs around chicken.
  5. Reduce heat to medium-low, add remaining 1 tbsp butter and minced garlic. Cook 1 minute, basting chicken.
4. Finish and Create the Pan Sauce
  1. If needed, finish thick chicken in oven alongside carrots, 5-8 minutes until 165°F internal.
  2. Remove chicken to rest 5 minutes.
  3. Deglaze skillet with 1/4 cup chicken stock, scraping up bits.
  4. Stir in 1 tsp lemon juice and a pat of butter. Simmer 1 minute.
  5. Slice chicken, serve over mash with pan sauce and roasted carrots.

Nutrition

Calories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25g

Notes

For juicy chicken, rest after cooking. Tips: Use Yukon Gold potatoes for smoother mash. Deglaze pan for flavorful sauce. Variations: Dairy-free mash with olive oil; Add cayenne for spice. Storage: Refrigerate separate components 3-4 days; freeze chicken up to 3 months. Reheat gently.
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