Garlic Herb Chicken with Mashed Potatoes (Printer-friendly)

Juicy herb-roasted chicken paired with silky mashed potatoes and sweet honey-glazed carrots for a comforting, well-balanced 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 - ½ teaspoon black pepper
09 - 1 tablespoon lemon juice

→ Creamy Mashed Potatoes

10 - 2 pounds Yukon Gold potatoes, peeled and cut into chunks
11 - ⅓ cup whole milk, warmed
12 - ¼ cup unsalted butter
13 - ¼ cup sour cream
14 - 1 teaspoon salt
15 - ¼ teaspoon white pepper

→ Glazed Carrots

16 - 1 pound carrots, peeled and cut into sticks
17 - 2 tablespoons unsalted butter
18 - 2 tablespoons honey
19 - ½ teaspoon salt
20 - ¼ teaspoon ground black pepper
21 - 1 tablespoon chopped fresh parsley for garnish

# How-To Guide:

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 with paper towels. Rub the herb mixture evenly over all sides of the chicken.
04 - Heat a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2 minutes per side until golden brown.
05 - Transfer skillet to oven and roast for 15 to 18 minutes, or until internal temperature reaches 165°F. Remove from oven and let chicken rest for 5 minutes before serving.
06 - Place potatoes in a large pot and cover with salted cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for 15 to 20 minutes until fork-tender. Drain well.
07 - Add butter, warmed milk, sour cream, salt, and white pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
08 - 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 to 7 minutes until carrots are tender and glossy.
09 - Serve chicken over creamy mashed potatoes with glazed carrots on the side. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The chicken stays ridiculously juicy because we sear it first, locking in all those herb flavors before it even touches the oven
  • Everything comes together in about an hour but tastes like you spent all afternoon cooking
  • The glazed carrots add this perfect sweet note that balances the rich mashed potatoes beautifully
02 -
  • Cold milk is the enemy of creamy potatoes, always warm it first or you'll end up with a gluey texture
  • Letting the chicken rest is non-negotiable, cutting into it immediately lets all those juices run onto your cutting board instead of staying in the meat
  • The carrots will continue cooking slightly in the hot pan, so pull them when they're just tender
03 -
  • Buy your herbs fresh and chop them finely, they release more oils that way and distribute flavor more evenly
  • Don't overcrowd the chicken when searing, cook in batches if necessary so each piece gets proper contact with the hot pan

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