Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots recipe offers a comforting and flavorful meal perfect for a family dinner. Tender chicken breasts are baked in a fragrant garlic and herb marinade, paired with creamy mashed potatoes and sweet, buttery glazed carrots. The dish combines simple, wholesome ingredients with straightforward cooking techniques to create a satisfying and balanced plate.
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 Marinade: In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, lemon juice, salt, and pepper. Mix well to create a flavorful herb marinade.
- Coat the Chicken: Place the boneless, skinless chicken breasts in a baking dish. Pour the garlic herb mixture evenly over the chicken breasts, making sure each piece is well-coated with the marinade.
- Bake the Chicken: Bake the coated chicken breasts in the preheated oven for 25-30 minutes, or until the chicken is cooked through and juices run clear when pierced.
- Cook the Potatoes: While the chicken bakes, place the peeled and cubed russet potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add whole milk, unsalted butter, salt, and pepper. Mash the potatoes until they are smooth and creamy in texture.
- Prepare the Glazed Carrots: In a large skillet, melt the unsalted butter over medium heat. Add the baby carrots and cook for about 5 minutes, allowing them to soften.
- Glaze the Carrots: Add honey and brown sugar to the skillet with the carrots. Stir well to coat the carrots evenly and cook for an additional 5-7 minutes until the carrots are tender and the glaze thickens slightly.
- Serve the Dish: Arrange the baked garlic herb chicken breasts on a serving platter. Spoon any remaining pan juices over the chicken for added flavor. Serve alongside a generous portion of creamy mashed potatoes and the sweet glazed carrots for a complete, satisfying meal.
Notes
- For extra flavor, marinate the chicken for 30 minutes to 1 hour before baking.
- If you prefer creamier mashed potatoes, add more milk or a splash of cream during mashing.
- Use fresh herbs instead of dried if available for a brighter herb aroma.
- To save time, carrots can be steamed before glazing to reduce cooking time.
- Adjust salt and pepper according to your taste preferences throughout the recipe.
