Garlic Herb Chicken with Roasted Carrots and Mashed Potatoes Recipe
A flavorful and comforting Garlic Herb Chicken & Carrot Plate featuring juicy oven-roasted chicken thighs marinated in garlic and fresh herbs, tender roasted carrots, and creamy mashed potatoes, perfect for a hearty family dinner.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Chicken Marinade
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 tablespoon fresh thyme, chopped (or 1 tsp dried)
- 1 teaspoon onion powder
For the Roasted Carrots
- 1 pound whole carrots, peeled
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or parsley
For the Mashed Potatoes
- 4 large russet or Yukon gold potatoes, peeled and chopped
- ½ cup whole milk (or substitute with cream or plant milk)
- 4 tablespoons butter
- Salt and pepper to taste
For Garnish
- Fresh parsley
Instructions
- Prepare the marinade: In a bowl, combine olive oil, minced garlic, lemon juice, Dijon mustard, salt, pepper, paprika, chopped rosemary, thyme, and onion powder. Mix thoroughly to create the marinade.
- Marinate the chicken: Pat the chicken thighs dry with paper towels. Coat each piece thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight for deeper flavor penetration.
- Preheat and prepare carrots: Preheat your oven to 400°F (200°C). In a bowl, toss peeled carrots with olive oil, salt, pepper, and dried thyme or parsley. Spread them out evenly on a baking sheet in a single layer.
- Roast the carrots: Place the baking sheet in the oven and roast for 25–30 minutes, turning the carrots halfway through to ensure even caramelization, until they are tender and lightly browned.
- Sear the chicken: Heat a large oven-safe skillet over medium-high heat. Place the marinated chicken skin-side down and sear for 4–5 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 2–3 minutes.
- Roast the chicken: Transfer the skillet with the chicken to the preheated oven, or move the chicken to a baking dish if your skillet is not oven-safe. Roast for 20–25 minutes until the internal temperature reaches 165°F (74°C).
- Cook the potatoes: While the chicken and carrots roast, boil the chopped potatoes in a large pot of salted water for 15–18 minutes or until fork-tender.
- Mash the potatoes: Drain the potatoes and return them to the pot. Add butter and milk, then mash to your desired creamy consistency. Season with salt and pepper to taste. Keep warm until serving.
- Plate and garnish: Arrange a scoop of mashed potatoes on each plate alongside a piece of garlic herb chicken and a row of roasted carrots. Spoon some pan juices over the chicken and sprinkle with fresh parsley for a fresh, vibrant finish.
Notes
- For extra flavor, marinate chicken overnight.
- Use bone-in chicken for juicier results, but breasts can be substituted.
- Adjust seasoning and herbs according to preference.
- Substitute whole milk with plant-based milk for a dairy-free option.
- Ensure the internal temperature of chicken reaches 165°F for safe consumption.
Keywords: garlic herb chicken, roasted carrots, mashed potatoes, roasted chicken recipe, easy dinner, herb marinade