Description
Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting, easy-to-make meal featuring juicy, herb-infused chicken breasts, smooth and buttery mashed potatoes, and sweet, caramelized roasted carrots. Perfect for weeknights or weekend dinners, this recipe uses simple ingredients and straightforward techniques to deliver a flavorful and satisfying dish.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Roasted Carrots
- 4 large carrots, peeled and sliced into sticks
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of fresh herbs (rosemary, thyme, or parsley)
Creamy Mashed Potatoes
- 2 pounds russet potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup warm heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with a paper towel. Rub them evenly with olive oil, then coat with minced garlic, chopped fresh herbs (rosemary, thyme, parsley), salt, and black pepper. Let the chicken marinate briefly to absorb the flavors.
- Roast the Carrots: Toss the sliced carrots with olive oil, salt, black pepper, and a pinch of fresh herbs. Spread them in a single layer on a baking sheet lined with parchment paper. Place the carrots in the oven along with the chicken to roast together, allowing the carrots to caramelize and become tender-crisp.
- Boil and Mash the Potatoes: While the chicken and carrots start roasting, peel and chop the russet potatoes into even chunks. Soak them briefly in cold water to remove excess starch, then boil in salted water for 15-20 minutes or until fork-tender. Drain and return to the pot or a large bowl. Add butter, warm cream, salt, and pepper, then mash until smooth and creamy.
- Cook the Chicken: Heat a skillet over medium heat and sear the marinated chicken breasts for 2-3 minutes on each side until a golden crust forms. Transfer the skillet to the oven (or place the skillet alongside the carrots on the baking sheet) and roast the chicken until its internal temperature reaches 165°F (75°C), ensuring it is fully cooked and juicy.
- Plate and Enjoy: Once the chicken and carrots are done, plate the creamy mashed potatoes, place the garlic herb chicken on top or beside, and arrange the roasted carrots alongside. Optionally drizzle some pan juices or fresh herbs on top before serving immediately to savor the best flavors and textures.
Notes
- Even Cooking: Pound chicken breasts to even thickness for uniform cooking.
- Garlic Freshness: Use fresh minced garlic instead of powder for vibrant flavor.
- Potato Prep: Soak potatoes in cold water before boiling for fluffier mash.
- Resting: Let chicken rest 5 minutes after cooking to lock in juices.
- Uniform Carrots: Cut carrots similarly sized for even roasting and caramelization.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 9 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: garlic herb chicken, creamy mashed potatoes, roasted carrots, comforting dinner, easy weeknight meal, gluten free
