Description
A classic, comforting meal featuring juicy herb-rubbed chicken breasts, creamy buttery mashed potatoes, and honey-glazed carrots.
Ingredients
4 large chicken breasts, skin-on
3 lbs Yukon Gold potatoes, peeled and cubed
1 lb fresh carrots, sliced into rounds
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
1/2 cup heavy cream
6 tbsp unsalted butter, divided
3 tbsp honey
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: Mix minced garlic, rosemary, thyme, salt, pepper, and olive oil into a paste.
Step 3: Rub the herb paste thoroughly over the chicken breasts.
Step 4: Sear chicken in a skillet over medium-high heat for 3 minutes per side, then bake in the oven for 15-20 minutes until it reaches 165°F.
Step 5: Boil cubed potatoes in salted water for 15 minutes until tender.
Step 6: Drain potatoes and mash with 4 tbsp butter and heavy cream until smooth.
Step 7: In a separate pan, melt 2 tbsp butter with honey; add carrots and 1/4 cup water.
Step 8: Simmer carrots covered for 8 minutes, then uncover and cook until the liquid forms a thick glaze.
Step 9: Plate the chicken alongside the mashed potatoes and glazed carrots.
Notes
Ensure chicken is patted dry for better searing; use a potato ricer for the smoothest mashed potato texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 540 kcal
- Sugar: 14g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 115mg
