Garlic Herb Chicken with Mashed Potatoes (Printable)
Juicy herb-marinated chicken with creamy potatoes and honey-glazed carrots for a satisfying family dinner.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 2 teaspoons dried Italian herbs (rosemary, thyme, oregano)
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
09 - 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
10 - 4 tablespoons unsalted butter
11 - 1/2 cup whole milk or heavy cream
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon ground white pepper
→ Glazed Carrots
14 - 1 pound carrots, peeled and sliced into 1/4-inch rounds
15 - 2 tablespoons unsalted butter
16 - 2 tablespoons honey
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon ground black pepper
19 - 1 tablespoon fresh parsley, chopped
# How to Prepare:
01 - Whisk together olive oil, minced garlic, Italian herbs, parsley, salt, pepper, and lemon juice in a large bowl. Add chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes to develop flavors.
02 - Place cubed potatoes in a pot with cold salted water. Bring to a boil and cook 15-20 minutes until fork-tender. Drain thoroughly, return to pot, and mash with butter, milk, salt, and white pepper until smooth and creamy. Keep warm until serving.
03 - Cover carrots with water in a saucepan. Simmer 8-10 minutes until just tender. Drain well. Return carrots to pan with butter and honey. Cook over medium heat 3-5 minutes, stirring constantly until glossy and coated. Season with salt and pepper. Garnish with fresh parsley.
04 - Heat large skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Sear chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate and rest 5 minutes before slicing to retain juices.
05 - Slice rested chicken breasts against the grain. Arrange alongside mashed potatoes and glazed carrots on warmed plates. Drizzle any remaining pan juices over chicken and garnish with additional parsley if desired.
# Expert Advice:
01 -
- Everything cooks simultaneously so you actually eat at a reasonable hour
- The glazed carrots might just convert any carrot skeptic at your table
- Leftovers reheat beautifully for tomorrows lunch
02 -
- Cold marinade on room temperature chicken lowers the pan temperature quickly, so pat the chicken dry before searing
- Start checking the carrots early because they can go from perfect to mushy fast
- Warm your milk before adding it to potatoes for the smoothest result
03 -
- Warm your serving plates in the oven so everything stays hot longer
- Use a instantread thermometer at the thickest part of the chicken to avoid overcooking