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Garlic Herb Chicken with Creamy Mash & Roasted Carrots

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A comforting one-pan meal featuring juicy garlic herb chicken, creamy mashed potatoes, and sweet roasted carrots, perfect for any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
  • 6 large carrots, peeled and cut into sticks
  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Rub this flavorful mixture evenly over the chicken breasts.
  4. Heat the remaining 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear each chicken breast for about 3-4 minutes until golden brown on both sides.
  5. Transfer the skillet to your preheated oven and bake the chicken for 15-20 minutes, or until fully cooked through.
  6. While the chicken cooks, toss the carrot sticks with a drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them in the oven for 20-25 minutes until tender.
  7. At the same time, place the quartered potatoes in a large pot filled with salted water. Bring to a boil and cook for approximately 15 minutes or until fork-tender.
  8. Drain the potatoes and return them to the pot. Add heavy cream and butter, mashing until smooth. Season with additional salt and pepper to taste.
  9. To serve, place a generous scoop of creamy mash on each plate, top with a chicken breast, and arrange the roasted carrots alongside. Finish with a sprinkle of fresh parsley.

Notes

For perfectly cooked chicken, use a meat thermometer—170°F is the magic number for doneness. Let the chicken rest for a few minutes after baking for juiciness.

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