Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and flavorful meal perfect for any occasion. Juicy roasted chicken thighs are infused with fresh rosemary, thyme, and garlic, paired with creamy Yukon Gold mashed potatoes and sweet honey-glazed carrots for a well-rounded, satisfying dinner.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken.
- Prepare Herb Mixture: In a small bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper to create a flavorful herb rub.
- Season Chicken: Rub the herb mixture thoroughly all over the chicken thighs to evenly coat them with the marinade.
- Arrange Chicken: Place the seasoned chicken thighs on a baking sheet lined with parchment paper for easy cleanup.
- Roast Chicken: Roast the chicken in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Cook Potatoes: While the chicken roasts, place the cubed potatoes in a large pot, cover with water, bring to a boil, and cook for 15-20 minutes until tender.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Sauté Carrots: In a medium saucepan, melt butter over medium heat. Add sliced carrots and cook for 5–7 minutes until they start to soften.
- Glaze Carrots: Stir in honey and continue cooking for an additional 3–5 minutes until carrots are tender and coated with a glossy glaze.
- Season Carrots: Season the glazed carrots with salt and pepper to taste, making sure the flavors are balanced.
- Serve: Plate the roasted chicken thighs alongside creamy mashed potatoes and honey-glazed carrots. Optionally, garnish with additional fresh herbs and serve immediately for the best flavor and texture.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- You can substitute fresh herbs with dried herbs; use about one-third of the amount.
- For extra creamy mashed potatoes, warm the milk before adding.
- Adjust honey quantity for a sweeter or less sweet glaze on the carrots.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
