Description
Indulge in a comforting classic with this Garlic Herb Chicken served alongside velvety mashed potatoes and sweet honey-glazed carrots. The chicken is seasoned with aromatic herbs and roasted to perfection, while the mashed potatoes are creamy and buttery. The carrots are glazed with honey, adding a delightful sweetness to the dish. This meal is perfect for family dinners or special occasions.
Ingredients
Scale
- For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
- For the Glazed Carrots:
- 1 pound carrots, peeled and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper.
- Rub the mixture all over the chicken thighs.
- Place the chicken on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- While the chicken is roasting, place the cubed potatoes in a large pot and cover with water.
- Bring to a boil and cook for 15–20 minutes, or until the potatoes are tender.
- Drain the potatoes and return them to the pot.
- Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- In a medium saucepan, melt the butter over medium heat. Add the sliced carrots and cook for 5–7 minutes, or until they begin to soften.
- Stir in the honey and cook for an additional 3–5 minutes, or until the carrots are tender and glazed.
- Season with salt and pepper to taste.
- Plate the roasted chicken thighs alongside the creamy mashed potatoes and honey-glazed carrots. Garnish with additional fresh herbs if desired. Serve immediately and enjoy!
Notes
- For a lighter version, you can use boneless, skinless chicken breasts.
- Feel free to add other vegetables to the glaze, such as parsnips or sweet potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg