Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a delightful and comforting meal featuring tender, oven-baked chicken breasts infused with garlic and aromatic herbs. Paired with creamy mashed potatoes and sweet, buttery glazed carrots, this recipe offers a balanced and flavorful dinner that’s perfect for any occasion.
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 Mixture: In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, lemon juice, salt, and pepper thoroughly to create a flavorful marinade.
- Coat the Chicken: Place the chicken breasts in a baking dish and pour the garlic herb mixture evenly over them, ensuring each breast is well coated.
- Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes or until the chicken is fully cooked and the juices run clear.
- Boil Potatoes: Place the peeled and cubed potatoes into a large pot of salted water. Bring to a boil and cook until tender, approximately 15-20 minutes.
- Mash Potatoes: Drain the potatoes well and return them to the pot. Add whole milk, unsalted butter, salt, and pepper, then mash until the mixture is smooth and creamy.
- Cook Carrots: In a large skillet, melt the butter over medium heat. Add baby carrots and cook for about 5 minutes until slightly tender.
- Glaze Carrots: Stir in honey and brown sugar, coating the carrots evenly. Continue cooking for another 5-7 minutes until carrots are tender and the glaze is thickened slightly.
- Serve: Arrange the baked chicken on a platter and spoon any remaining pan juices over it. Serve alongside a generous portion of mashed potatoes and glazed carrots.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute baby carrots with sliced full-sized carrots if preferred.
- Adjust the amount of honey in the glazed carrots for a sweeter or less sweet glaze according to taste.
- Use low-fat milk to reduce calories in mashed potatoes.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
