Garlic Herb Chicken with Mashed Potatoes (Printable)
Juicy herb-roasted chicken served alongside creamy mashed potatoes and tender honey-glazed carrots for a complete comforting meal.
# What You'll Need:
→ Garlic Herb Chicken
01 - 4 boneless skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 1 tablespoon lemon juice
→ Creamy Mashed Potatoes
10 - 2 lbs Yukon Gold potatoes, peeled and cut into chunks
11 - 1/3 cup whole milk, warmed
12 - 1/4 cup unsalted butter
13 - 1/4 cup sour cream
14 - 1 teaspoon salt
15 - 1/4 teaspoon white pepper
→ Glazed Carrots
16 - 1 lb carrots, peeled and cut into sticks
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons honey
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon ground black pepper
21 - 1 tablespoon chopped fresh parsley for garnish
# Directions:
01 - Preheat oven to 400°F.
02 - In a small bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and lemon juice.
03 - Pat chicken breasts dry. Rub the herb mixture evenly over the chicken.
04 - Heat a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden. Transfer skillet to oven and roast for 15-18 minutes, or until internal temperature reaches 165°F. Remove and let rest for 5 minutes.
05 - While chicken cooks, place potatoes in a large pot, cover with salted cold water, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain well.
06 - Mash potatoes with butter, warmed milk, sour cream, salt, and white pepper until smooth and creamy. Adjust seasoning to taste.
07 - Melt butter in a large skillet over medium heat. Add carrots and sauté for 4 minutes. Drizzle with honey, season with salt and pepper, and cook, stirring occasionally, for 5-7 minutes until carrots are tender and glossy.
08 - Serve chicken over creamy mashed potatoes, with glazed carrots on the side. Garnish with extra parsley.
# Expert Tips:
01 -
- The juicy herb crusted chicken paired with velvety potatoes hits that comfort food sweet spot without feeling heavy
- Everything comes together in just over an hour but tastes like it simmered all day
02 -
- Crowding the pan while searing chicken will steam it instead of creating that beautiful crust
- Warming the milk before adding it to potatoes prevents them from turning gummy
03 -
- Letting the chicken rest for those full 5 minutes makes the difference between juicy and dry meat
- Yukon Gold potatoes need less mashing than Russets so stop as soon as they are smooth