Garlic Herb Chicken with Creamy Mash & Roasted Carrots
A comforting dinner featuring fragrant garlic herb chicken, creamy mashed potatoes, and sweet roasted carrots, perfect for busy weeknights and meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Chicken can be swapped for bone-in (will take longer to cook).
- 2 tablespoons olive oil
- 3 cloves garlic, minced Can use pre-minced garlic if preferred.
- 2 teaspoons dried thyme Can substitute with Italian seasoning.
- 2 teaspoons dried rosemary Can substitute with Italian seasoning.
- to taste Salt and pepper
- 2 pounds potatoes, peeled and chopped For dairy-free mash, use olive oil or a plant milk.
- 1/2 cup milk Use plant milk for dairy-free option.
- 4 tablespoons butter Use olive oil for a dairy-free option.
- 4 pieces carrots, peeled and cut into sticks Can substitute with sweet potatoes or parsnips.
- 1 tablespoon honey
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic, thyme, rosemary, salt, and pepper. Add chicken breasts and coat well.
- In a baking dish, arrange the chicken and roast in the preheated oven for 25-30 minutes or until cooked through.
- While the chicken is roasting, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
- Add milk and butter to the potatoes and mash until smooth. Season with salt and pepper.
- In another baking sheet, toss carrots with honey, salt, and pepper. Roast alongside the chicken for the last 20 minutes.
- Serve the chicken with creamy mash and roasted carrots, garnished with parsley.
Notes
For batch cooking, roast extra chicken and carrots and store in airtight containers for up to four days. Reheating tip: add a splash of milk to mashed potatoes when warming to keep them creamy.