Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots
A delightful trio of tender garlic herb chicken, fluffy mashed potatoes, and sweet glazed carrots, perfect for family dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped Fresh or dried can be used.
- 1 tablespoon fresh rosemary, chopped Fresh herbs enhance the flavor.
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter For searing the chicken.
For Mashed Potatoes
- 4 large russet potatoes, peeled and cubed Russet potatoes provide fluffiness.
- 1/2 cup milk Warm the milk for a creamier texture.
- 4 tablespoons butter
- Salt and pepper to taste
For Glazed Carrots
- 1 pound carrots, peeled and sliced into coins For even cooking, cut uniformly.
- 2 tablespoons butter
- 2 tablespoons honey Adjust honey for desired sweetness.
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix the minced garlic, chopped thyme, and rosemary with olive oil. Season with salt and pepper.
- Rub the garlic herb mixture over both sides of the chicken breasts.
Cooking the Chicken
- Heat a large ovenproof skillet over medium-high heat and add the butter.
- When the butter is melted and sizzling, add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Preparing Mashed Potatoes
- Bring a large pot of salted water to a boil and add the cubed potatoes. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add milk, butter, and season with salt and pepper to taste. Mash until smooth and creamy.
Cooking Glazed Carrots
- In a medium skillet over medium heat, melt the butter.
- Add the sliced carrots and sauté for 5-6 minutes until they start to soften.
- Drizzle with honey and season with salt and pepper. Continue to cook for another 3-4 minutes until the carrots are glazed and tender.
Notes
For juicy chicken, avoid overcooking; use a meat thermometer. Infusing the milk with garlic or herbs before adding to potatoes enhances flavor.