Description
Garlic Herb Chicken with Creamy Mash & Roasted Carrots is a classic, comforting meal that combines juicy, herb-infused chicken breasts with velvety mashed potatoes and sweet, caramelized roasted carrots. This dish brings warmth and elegance to any dinner table with its rich flavors and satisfying textures, inspired by traditional European farmhouse cooking.
Ingredients
Scale
For the Garlic Herb Chicken:
- 4 boneless, skinless chicken breasts
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
For the Creamy Mash:
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
For the Roasted Carrots:
- 6 large carrots, peeled and cut into sticks
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the Carrots: Preheat your oven to 400°F (200°C). Place the carrot sticks on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast in the oven for 25–30 minutes, flipping halfway through, until they become tender and lightly caramelized on the edges.
- Start the Mashed Potatoes: While the carrots roast, add the cubed potatoes to a large pot and cover with cold, salted water. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes or until the potatoes are fork-tender. Drain thoroughly and return the potatoes to the pot.
- Sear the Chicken: Season the chicken breasts on both sides with salt, pepper, chopped rosemary, and thyme. Heat olive oil and butter in a skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes on each side until golden brown and cooked through. Add minced garlic in the last minute of cooking to infuse the pan with garlic flavor.
- Mash the Potatoes: Mash the drained potatoes with butter and warm milk until smooth and creamy. Taste and adjust seasoning with additional salt if needed to achieve a rich, indulgent flavor.
- Assemble and Serve: Spoon a generous serving of creamy mashed potatoes onto each plate, top with a seared chicken breast, and arrange roasted carrots on the side. Drizzle any leftover pan juices over the chicken for added flavor and serve warm.
Notes
- For extra flavor, add a splash of cream to the mashed potatoes instead of milk.
- Use fresh herbs for the best aroma and taste.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Carrots can be cut thinner for faster roasting or thicker for a meatier bite.
- Leftover chicken can be sliced and added to salads or sandwiches the next day.
