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Garlic Herb Chicken with Creamy Mashed Potatoes and Glazed Carrots

A delightful meal combining juicy chicken, creamy potatoes, and sweet glazed carrots, perfect for any special occasion or busy weeknight.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried herbs (such as thyme and rosemary)
  • to taste Salt and pepper
For the mashed potatoes
  • 2 pounds potatoes, peeled and cubed Yukon Gold or Russet recommended
  • 1/2 cup milk Can be substituted with dairy-free milk for a dairy-free version
  • 4 tablespoons butter Can be substituted with margarine for a dairy-free version
For the glazed carrots
  • 1 pound carrots, peeled and sliced
  • 2 tablespoons brown sugar

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix olive oil, garlic, herbs, salt, and pepper.
  3. Coat the chicken breasts in the mixture and place them on a baking sheet.
Cooking Chicken
  1. Bake chicken for 25-30 minutes, until cooked through.
Cooking Mashed Potatoes
  1. Boil potatoes in a pot of salted water until tender, then drain.
  2. Mash potatoes with milk and butter until smooth.
Cooking Glazed Carrots
  1. In a skillet, melt butter and add carrots and brown sugar.
  2. Cook until carrots are tender and glazed.
Serving
  1. Serve chicken hot on a plate with a generous scoop of creamy mashed potatoes and a helping of glazed carrots.
  2. Garnish with fresh herbs if desired.

Notes

For extra flavor, marinate the chicken in the olive oil mixture for a few hours before baking. If you want a bit of crunch in your carrots, sauté them quickly over high heat in the butter before adding the brown sugar.