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Garlic Herb Chicken with Creamy Mashed Potatoes and Roasted Carrots Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Garlic Herb Chicken with Creamy Mash & Roasted Carrots recipe is a comforting and flavorful meal featuring tender oven-roasted chicken breasts infused with garlic and aromatic herbs, served alongside creamy mashed potatoes and sweet, caramelized roasted carrots. Perfect for a family dinner, this dish combines simple ingredients with easy steps to create a wholesome and satisfying plate.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced (divided)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream

Creamy Mashed Potatoes

  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • Salt and pepper to taste

Roasted Carrots

  • 1 pound carrots, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for roasting the chicken and carrots.
  2. Season Chicken: Season the chicken breasts with salt, pepper, and half of the minced garlic to infuse flavor into the meat.
  3. Sear Chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown, creating a flavorful crust.
  4. Prepare Herb Mixture: In a small bowl, combine dried thyme, rosemary, and oregano.
  5. Add Herbs and Garlic: Sprinkle the herb mixture over the chicken in the skillet and add the remaining garlic to the pan to enhance aroma and taste.
  6. Add Broth and Roast Chicken: Pour in the chicken broth for moisture, then place the skillet in the oven. Roast the chicken for 15-20 minutes until fully cooked.
  7. Boil Potatoes: While the chicken roasts, boil peeled and cubed potatoes in salted water for about 15-20 minutes until tender.
  8. Mash Potatoes: Drain the potatoes and return them to the pot. Add butter and milk, then mash until creamy. Season with salt and pepper to taste.
  9. Prepare Carrots: Toss the peeled carrot sticks with olive oil, honey, salt, and pepper in a baking dish.
  10. Roast Carrots: Place the carrots in the oven and roast for 20-25 minutes until tender and caramelized.
  11. Rest Chicken: Remove the chicken from the oven and transfer to a plate to rest, allowing juices to redistribute.
  12. Make Sauce: Place the skillet over medium heat, stir in the heavy cream, and simmer for 2 minutes, scraping up browned bits for a flavorful sauce.
  13. Serve: Divide the creamy mashed potatoes and roasted carrots onto plates. Top with the garlic herb chicken and spoon the sauce over the top. Garnish with fresh chopped parsley for color and freshness.

Notes

  • Use an oven-safe skillet for seamless transition from stovetop to oven.
  • Adjust herbs to preference for variation in flavor.
  • Resting the chicken after roasting ensures juiciness.
  • Honey in the carrots adds a natural sweetness that balances the savory components.
  • For a lighter mash, substitute milk with low-fat milk or a dairy-free alternative.

Find it online: https://slsrecipes.com/garlic-herb-chicken-with-creamy-mashed-potatoes-and-roasted-carrots-recipe/