Description
Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a comforting and flavorful meal featuring juicy chicken breasts seasoned with garlic and herbs, served alongside velvety mashed Yukon gold potatoes and naturally sweet roasted carrots. This dish combines simple ingredients and easy techniques for a satisfying dinner perfect for any night of the week.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
Mash
- 2 pounds Yukon gold potatoes, peeled and cubed
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon salt
- Remaining black pepper
Roasted Carrots
- 1 1/2 pounds carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Roasted Carrots: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a bowl, toss the carrot sticks with 1 tablespoon olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them out on the baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, stirring once halfway through, until they are tender and caramelized.
- Cook the Potatoes: While the carrots roast, place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and cook for 15 to 18 minutes until the potatoes are fork-tender. Drain the potatoes thoroughly and return them to the pot.
- Mash the Potatoes: To the drained potatoes, add the warmed milk, unsalted butter, sour cream, 1/2 teaspoon salt, and the remaining black pepper. Mash everything together using a potato masher or hand mixer until the mixture is smooth, creamy, and well blended. Keep warm until serving.
- Cook the Chicken: While potatoes cook, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts evenly with minced garlic, dried thyme, dried rosemary, paprika, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place the chicken in the skillet and cook for 6 to 7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the heat and let it rest for 5 minutes.
- Serve: Plate each chicken breast with a generous serving of creamy mashed potatoes and roasted carrots. Garnish with chopped fresh parsley for a bright, fresh finish. Enjoy your meal!
Notes
- For an extra depth of flavor, deglaze the skillet used for cooking the chicken with a splash of chicken broth or white wine, scraping up browned bits, and spoon the resulting pan sauce over the chicken before serving.
- You can substitute half and half for whole milk in the mashed potatoes for a richer texture.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The recipe is naturally gluten-free; ensure all seasoning and condiments used meet gluten-free standards if needed.
