Garlic Herb Chicken with Butter Carrots & Mashed Potatoes Recipe

Introduction

Garlic Herb Chicken with Butter Carrots & Mashed Potatoes is a comforting, flavorful meal perfect for any night of the week. Juicy chicken thighs marinated in fresh herbs are paired with tender roasted carrots glazed in honey butter, all served alongside creamy mashed potatoes. This dish brings warmth and elegance to your dinner table with simple ingredients and straightforward steps.

Ingredients

• 1 lb carrots, peeled and sliced in half if large
• 4–6 boneless skinless chicken thighs
• 4 large russet potatoes, cut into 2–3” chunks
• 4 garlic cloves, grated or minced (divided: 1 for the marinade, 1 for the glaze, 2 for the pan sauce)
• 1 shallot, minced (or ¼ yellow onion, finely minced)
• 8 tbsp butter, divided (4 tbsp for the potatoes, 2 tbsp for the carrot glaze, 2 tbsp cold for the pan sauce)
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• Few sprigs fresh thyme
• 2 tbsp olive oil, plus extra for searing and roasting
• 1 lemon, juice and zest
• 1 tbsp honey
• ½ cup dry white wine
• ½ cup chicken stock
• 2 oz cream cheese
• ½ cup whole milk
• Salt and black pepper, to taste
• Garnish: fresh herbs (such as Italian parsley)

Instructions

1. Step 1: Make the chicken marinade by whisking together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, fresh thyme sprigs, 1 grated garlic clove, ½ tsp salt, and black pepper in a large bowl. Add chicken thighs and toss to coat. Let marinate for at least 30 minutes.
2. Step 2: Preheat the oven to 425°F. Prepare the carrots by peeling and slicing in half if large. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–35 minutes until tender, adjusting time for thickness.
3. Step 3: While the carrots roast, make the carrot glaze by heating 2 tbsp butter, 1 tbsp honey, and 1 grated garlic clove in a small pan until bubbly and fragrant. Let it bubble for 30 seconds, then remove from heat. Reheat gently if needed when glazing the carrots later.
4. Step 4: Wash, peel, and cut the potatoes into chunks. Place them in a cold pot of salted water and bring to a boil. Cook until tender about 15 minutes. Drain and return to the pot to steam off excess moisture for 1–2 minutes, then cover and keep warm.
5. Step 5: Remove chicken from marinade. Heat a drizzle of olive oil in a pan and sear chicken thighs for 4–5 minutes per side until golden and cooked through. Cook in batches if necessary to avoid overcrowding. Set chicken aside on a plate.
6. Step 6: In the same pan, sauté minced shallot and 2 minced garlic cloves over low heat until fragrant. Deglaze the pan with ½ cup white wine. Stir in ½ cup chicken stock and 1 tbsp Dijon mustard. Reduce sauce by half, then whisk in 2 tbsp cold butter until glossy. Keep warm.
7. Step 7: Mash the potatoes or pass them through a ricer. In a small saucepan, warm 4 tbsp butter, cream cheese, and milk until the cream cheese melts. Stir this mixture into the potatoes and season with salt to taste.
8. Step 8: Drizzle the honey butter glaze over the roasted carrots to coat evenly.
9. Step 9: To serve, spoon mashed potatoes onto plates, top with glazed carrots and chicken thighs. Add a generous spoonful of pan sauce and garnish with fresh herbs. Enjoy!

Tips & Variations

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Substitute thyme with rosemary or oregano for a different herb profile.
• Use sweet potatoes instead of russets for a sweeter twist on the mashed potatoes.
• Try adding a splash of cream to the mashed potatoes for a richer texture.
• If you prefer, roast the chicken in the oven instead of pan-searing for a hands-off approach.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist and the sauce intact. The mashed potatoes may thicken when chilled; add a splash of milk or cream when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless skinless chicken breasts. Just note that breasts cook faster and can dry out more easily, so watch the cooking time closely and avoid overcooking.

What can I use if I don’t have white wine?

If you don’t have white wine, you can replace it with extra chicken stock or a splash of white grape juice with a bit of lemon juice for acidity. This will still give you a flavorful pan sauce.

Garlic Herb Chicken with Butter Carrots & Mashed Potatoes Recipe

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This Garlic Herb Chicken with Butter Carrots & Mashed Potatoes is a comforting and flavorful meal combining tender marinated chicken thighs with sweet roasted carrots glazed in honey butter, paired with creamy garlic-infused mashed potatoes and a savory pan sauce. Perfect for a hearty dinner with balanced textures and fresh herbal notes.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken Marinade

• 4–6 boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 lemon (juice and zest)
• 2 tbsp whole grain mustard
• Few sprigs fresh thyme
• 1 garlic clove, grated/minced
• ½ tsp salt
• Black pepper, to taste

Roasted Carrots

• 1 lb carrots, peeled and sliced in half if large
• Olive oil, for drizzling
• Salt and black pepper, to taste

Carrot Glaze

• 2 tbsp butter
• 1 tbsp honey
• 1 garlic clove, grated/minced

Mashed Potatoes

• 4 large russet potatoes, cut into 2–3” chunks
• 4 tbsp butter
• 2 oz cream cheese
• ½ cup whole milk
• Salt, to taste

Pan Sauce

• 1 shallot, minced (or ¼ yellow onion, finely minced)
• 2 garlic cloves, minced
• 2 tbsp olive oil (additional, for searing)
• ½ cup dry white wine
• ½ cup chicken stock
• 1 tbsp Dijon mustard
• 2 tbsp butter (cold)

Garnish

• Fresh herbs (such as Italian parsley)

Instructions

1. Make the Chicken Marinade: In a large bowl, whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, a few sprigs of fresh thyme, 1 grated garlic clove, ½ tsp salt, and black pepper. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes to infuse the flavors.
2. Roast the Carrots: Preheat the oven to 425°F (220°C). Prepare the carrots by peeling and slicing them in half if large. Place on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 25–35 minutes, depending on thickness, until tender and slightly caramelized.
3. Make the Carrot Glaze: In a small pan, melt 2 tbsp butter over medium heat. Add 1 tbsp honey and 1 grated garlic clove. Cook until bubbly and fragrant, about 30 seconds, then remove from heat. Reheat briefly if needed when carrots finish roasting.
4. Start the Potatoes: Wash, peel, and cut potatoes into chunks. Place in a cold pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain and return to pot, letting steam evaporate for 1-2 minutes. Cover and keep warm until ready to mash.
5. Cook the Chicken: Remove chicken thighs from marinade. Heat a drizzle of olive oil in a pan over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden and fully cooked. Work in batches if necessary to avoid overcrowding. Transfer cooked chicken to a plate and set aside.
6. Make the Pan Sauce: In the same pan, reduce heat to low. Add minced shallot and 2 minced garlic cloves and sauté until fragrant. Deglaze the pan with ½ cup white wine, stirring to loosen browned bits. Add ½ cup chicken stock and 1 tbsp Dijon mustard. Simmer until reduced by half. Finish by whisking in 2 tbsp cold butter until the sauce becomes glossy. Keep warm.
7. Make the Mashed Potatoes: Mash the warmed potatoes or use a ricer for smooth texture. In a small saucepan, gently heat 4 tbsp butter, 2 oz cream cheese, and ½ cup whole milk until cream cheese melts. Stir this mixture into the mashed potatoes and season with salt to taste.
8. Glaze the Carrots: Once the carrots are roasted, pour the prepared honey butter glaze over them to coat evenly.
9. Assemble the Plates: Spoon mashed potatoes onto each plate, top with honey-glazed carrots, then place chicken thighs on top. Drizzle with the warm pan sauce and garnish with fresh herbs like Italian parsley. Serve immediately and enjoy!

Notes

• Marinate the chicken for at least 30 minutes to enhance flavor; longer marination up to 2 hours is fine.
• Adjust roasting time for carrots based on thickness for tenderness and slight caramelization.
• Use a potato ricer for extra smooth mashed potatoes if preferred.
• White wine in the pan sauce can be substituted with extra chicken stock or broth if preferred.
• Fresh herbs such as thyme for the marinade and parsley for garnish add wonderful aroma and flavor.

Keywords: Garlic Herb Chicken, Butter Carrots, Mashed Potatoes, Roasted Chicken Thighs, Honey Glazed Carrots, Comfort Food, Easy Dinner