Description
This dish is a mouthwatering blend of juicy chicken, aromatic herbs, creamy potatoes, and sweet roasted carrots, making every bite a delight for your taste buds!
Ingredients
4 chicken breasts
6 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper, to taste
1.5 pounds of potatoes, peeled and quartered
1⁄2 cup milk
3 tablespoons butter
Salt, to taste for mash
1 pound carrots, peeled and sliced
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper, to taste for carrots
Fresh parsley, chopped for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Rub this mixture over the chicken breasts.
4. Place the chicken breasts on a baking sheet lined with parchment paper.
5. Bake for 25–30 minutes or until the chicken is cooked through and has a golden crust.
6. Meanwhile, place potatoes in a pot and cover with water.
7. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes.
8. Drain the potatoes and return them to the pot.
9. Add milk, butter, and a pinch of salt.
10. Mash until smooth and creamy. Set aside and keep warm.
11. On a separate baking sheet, combine carrots with olive oil, honey, salt, and pepper. Toss to coat evenly.
12. Roast carrots in the oven alongside the chicken for about 20 minutes, or until tender and slightly caramelized.
13. Once the chicken and carrots are done, remove from the oven.
14. Let the chicken rest for a couple of minutes before slicing.
15. Serve the chicken over the creamy mash and roasted carrots.
16. Garnish with chopped fresh parsley.
Notes
For an extra flavor boost, grate some lemon zest over the chicken before serving.
For a dairy-free mash, replace butter with olive oil and milk with a plant-based alternative.
Try adding parsnips or sweet potatoes to the mash for a different twist.
Roasting the garlic alongside carrots can add a deeper flavor to the dish if desired.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 7g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 120mg