Description
Experience the comforting flavors of Garlic Herb Chicken paired with creamy mashed potatoes and glazed carrots. This dish is a delightful balance of savory and sweet, perfect for any occasion.
Ingredients
- Bone-in, skin-on chicken thighs
- Fresh rosemary
- Fresh thyme
- Fresh parsley
- Fresh garlic
- Olive oil
- Butter
- Low-sodium chicken broth
- Russet potatoes
- Whole milk
- Unsalted butter
- Salt
- Freshly ground black pepper
- Medium-sized carrots
- Maple syrup or honey or brown sugar
- Water or chicken broth
- Fresh chopped parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat your chicken thighs dry with paper towels and season generously with salt, freshly ground black pepper, and dried herbs (if using dried; fresh herbs will be added later).
- Peel and quarter your potatoes, place them in a large pot, cover with cold water by about an inch, and add a generous pinch of salt.
- Peel your carrots and slice them into uniform 1/2-inch thick rounds or diagonal pieces. Mince your garlic and finely chop your fresh herbs (rosemary, thyme, parsley).
- Bring the salted potato water to a boil over high heat. Once boiling, reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are simmering, warm the milk and butter for mashing in a small saucepan or microwave until melted and hot.
- Once tender, drain the potatoes thoroughly and return them to the hot pot. Mash them using a potato masher or a fork until mostly smooth.
- Pour in the warm milk and butter mixture and stir until creamy and well combined. Season to taste with more salt and pepper. Cover the pot to keep warm.
- While the potatoes are cooking, heat a large, oven-safe skillet over medium-high heat and add a tablespoon of olive oil.
- Once the oil is shimmering, carefully place the chicken thighs, skin-side down, in the hot skillet. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
- Flip the chicken, reduce heat to medium, and add the minced garlic and fresh chopped herbs around the chicken in the pan. Sauté for about 1 minute until fragrant.
- Pour in about 1/4 cup of chicken broth to deglaze the pan.
- Carefully transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes before serving.
- While the chicken is resting, melt 2 tablespoons of butter in a medium skillet over medium heat.
- Add the sliced carrots to the skillet and sauté for 5 minutes until slightly softened.
- Pour in about 1/4 cup of water or chicken broth and 1-2 tablespoons of maple syrup (or honey/brown sugar). Stir to combine.
- Bring to a simmer, then cover the skillet and cook for another 5-7 minutes, or until the carrots are tender-crisp.
- Remove the lid and increase the heat to medium-high. Cook, stirring frequently, until most of the liquid has evaporated and the carrots are beautifully glazed. Season with a pinch of salt and pepper.
- Plate the warm mashed potatoes, top with the rested garlic herb chicken, and serve alongside the glistening glazed carrots. Drizzle any pan juices from the chicken over the mashed potatoes or chicken.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: For extra crispy chicken skin, ensure your chicken skin is as dry as possible before searing. Use warm dairy for the mashed potatoes to ensure they absorb better and stay hot.