Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and flavorful meal perfect for any occasion. Tender chicken breasts are baked with a zesty garlic and herb marinade, served alongside creamy mashed potatoes and sweet, buttery glazed carrots, offering a balanced combination of savory and sweet flavors in every bite.
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 Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare the Chicken Marinade: In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, lemon juice, salt, and pepper. Mix well to emulsify the flavors.
- Coat the Chicken: Place the boneless skinless chicken breasts in a baking dish. Pour the garlic herb mixture over the breasts, ensuring each piece is fully coated for maximum flavor.
- Bake the Chicken: Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and juices run clear.
- Cook the Potatoes: While the chicken bakes, put the peeled and cubed russet potatoes into a large pot of salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Add whole milk, unsalted butter, and season with salt and pepper. Mash the mixture until smooth and creamy.
- Prepare the Glazed Carrots: Heat a large skillet over medium heat and melt the unsalted butter. Add the baby carrots and sauté for about 5 minutes to begin softening.
- Glaze the Carrots: Add honey and brown sugar to the skillet with the carrots. Stir well to coat each carrot evenly. Continue cooking for another 5-7 minutes until carrots are tender and the glaze is thickened.
- Plate and Serve: Arrange the baked chicken on a serving platter, spooning any remaining pan juices over the top. Serve with a generous portion of creamy mashed potatoes and the sweet glazed carrots on the side.
Notes
- Chicken breasts can be thinly sliced for faster cooking time if desired.
- For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free butter.
- Honey can be replaced with maple syrup to vary the glaze flavor on carrots.
- Ensure potatoes are completely soft before mashing to achieve a creamy texture without lumps.
- Baking the chicken at 375°F ensures even cooking without drying out the meat.
