Description
This Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots is a comforting and flavorful meal perfect for any occasion. Juicy, oven-roasted chicken thighs are infused with fresh rosemary, thyme, and garlic, complemented by creamy Yukon Gold mashed potatoes and sweet honey-glazed carrots. Easy to prepare and sure to please, this dish combines savory herbs, tender vegetables, and hearty potatoes for a classic home-cooked dinner.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- Salt and pepper to taste
For the Glazed Carrots:
- 1 pound carrots, peeled and sliced
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) ensuring it’s ready for roasting the chicken evenly.
- Prepare Herb Mixture: In a small bowl, combine olive oil, chopped rosemary, chopped thyme, minced garlic, salt, and pepper to create a flavorful rub.
- Season Chicken: Rub the herb mixture all over the chicken thighs, coating them thoroughly for maximum flavor.
- Arrange Chicken: Place the seasoned chicken thighs on a baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Roast Chicken: Roast the chicken in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and juices run clear.
- Boil Potatoes: While the chicken roasts, place the cubed Yukon Gold potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 15–20 minutes until potatoes are tender when pierced with a fork.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add butter and whole milk, then mash until the mixture is smooth and creamy. Season with salt and pepper to taste.
- Cook Carrots: In a medium saucepan over medium heat, melt the butter. Add the sliced carrots and cook for 5–7 minutes, stirring occasionally, until they start to soften.
- Glaze Carrots: Stir in the honey and continue cooking the carrots for an additional 3–5 minutes until they are tender and coated in a sweet glaze. Season with salt and pepper to taste.
- Plate and Serve: Serve the roasted garlic herb chicken thighs alongside the creamy mashed potatoes and honey-glazed carrots. Garnish with extra fresh herbs if desired and enjoy your meal immediately.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F (74°C) for food safety.
- Yukon Gold potatoes are preferred for a creamy mashed texture but russet potatoes can be substituted.
- Adjust honey quantity in the carrots glaze according to your preferred sweetness level.
- Fresh herbs give the best flavor, but dried rosemary and thyme can be used in a pinch (use about one-third the amount).
- If you prefer richer mashed potatoes, substitute whole milk with heavy cream.
- To make this dish gluten-free, ensure all seasonings and honey are gluten-free certified.
