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Garlic Herb Chicken with creamy mashed potatoes and roasted carrots on a plate.

Garlic Herb Chicken with Creamy Mash & Roasted Carrots

A mouthwatering dinner featuring juicy chicken breasts infused with garlic and herbs, paired with velvety mashed potatoes and colorful roasted carrots.
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Préparation 20 minutes
Cuisson 35 minutes
Temps total 55 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Préparation Notes

Ingrédients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil For cooking the chicken
  • 4 cloves garlic, minced Divided for seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1/2 cup chicken broth For deglazing
  • 1/4 cup heavy cream For the sauce
For the Mashed Potatoes
  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons unsalted butter For richness
  • 1/2 cup milk For creaminess
  • to taste Salt and pepper
For the Roasted Carrots
  • 1 pound carrots, peeled and cut into sticks
  • 2 tablespoons olive oil For roasting
  • 1 tablespoon honey For sweetness
  • to taste Salt and pepper
For Garnish
  • to taste Fresh parsley, chopped For garnish

Préparation
 

Preparation
  1. Gather all ingredients, chop garlic, peel potatoes, and cut carrots into sticks.
Cooking the Chicken
  1. Season the chicken breasts with salt, pepper, and half of the minced garlic.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and cook the chicken for 4-5 minutes on each side until golden brown.
  3. Mix the dried thyme, rosemary, and oregano in a small bowl. Sprinkle over the chicken along with the remaining minced garlic.
  4. Pour chicken broth into the skillet, scraping the brown bits from the bottom.
  5. Transfer the skillet to the preheated oven and roast for 15-20 minutes until chicken reaches an internal temperature of 165°F.
Cooking the Potatoes
  1. Meanwhile, bring salted water to a boil and add cubed potatoes. Boil until tender, about 15-20 minutes.
  2. Drain the potatoes, return to pot, and mash with butter and milk until creamy. Season with salt and pepper.
Roasting the Carrots
  1. Toss carrot sticks with olive oil, honey, salt, and pepper in a separate dish.
  2. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
Making the Sauce
  1. Once chicken is done, remove it from the oven, let it rest, and stir heavy cream into the skillet to make the sauce. Simmer for 2 minutes.
Serving
  1. Divide mashed potatoes and roasted carrots onto plates. Top with herb chicken, drizzle with sauce, and garnish with parsley.

Notes et conservation

This dish can be customized for dietary needs. Consider using chicken thighs or plant-based proteins and dairy alternatives.