Description
A comforting one-pan dinner featuring juicy garlic herb chicken, creamy mashed potatoes, and sweet honey glazed carrots. Perfect for busy days yet satisfying enough to feel like a special meal.
Ingredients
For the Chicken
- 4 pieces chicken breasts or 6 to 8 thighs (Use breasts for leaner meat, thighs for juiciness.)
- 4 to 6 cloves garlic, minced (or 1 to 2 teaspoons garlic paste) (Adjust according to garlic preference.)
- 1 tablespoon chopped fresh parsley (Can substitute with fresh thyme or rosemary.)
- 1 teaspoon dried Italian seasoning (Alternatively, use thyme or rosemary.)
- 3 to 4 tablespoons butter, softened (Total amount for chicken and mashed potatoes.)
- 1 to 2 tablespoons olive oil (For searing the chicken.)
- 1/3 cup chicken broth (To keep the chicken juicy.)
- salt and pepper to taste (Season generously, especially on chicken.)
For the Mashed Potatoes
- 2 pounds Yukon gold or russet potatoes (Peeled and cut into chunks.)
- 1/2 to 3/4 cup milk or cream, warmed (Use until desired creaminess is achieved.)
- 1/4 cup sour cream or Greek yogurt (Optional but adds extra creaminess.)
- salt and pepper to taste (Adjust seasoning according to taste.)
For the Glazed Carrots
- 1 pound carrots, peeled and cut into sticks or coins (Sticks look pretty, while coins are quicker.)
- 1 to 2 tablespoons honey (For glazing the carrots.)
- butter for melting (Use to sauté the carrots.)
- salt and pepper to taste (Season while cooking.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prep the potatoes by peeling and chopping them into chunks.
- Cut and prep the carrots into sticks or thick coins.
- Pat the chicken dry and mix garlic herb butter in a bowl with softened butter, minced garlic, herbs, salt, and pepper.
Cooking the Chicken
- Heat olive oil and a small pat of butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side until golden.
- Add chicken broth to the pan and spoon garlic herb butter over the top.
- Transfer to the oven and bake until cooked through: 12 to 16 minutes for breasts, 18 to 25 for thighs.
- Let the chicken rest for 5 minutes before slicing.
Making the Mashed Potatoes
- While the chicken cooks, place potatoes in a pot of cold salted water and bring to a boil.
- Boil potatoes until fork-tender, about 15 to 20 minutes.
- Drain well, then return potatoes to the pot to dry out for 1 minute.
- Mash with butter, then incorporate warm milk/cream until creamy.
- Mix in sour cream and season to taste with salt and pepper.
Glazing the Carrots
- In another skillet, melt butter over medium heat and add carrots along with a splash of water.
- Cover and steam for 5 to 7 minutes until carrots start to soften.
- Uncover, add honey, a pinch of salt, and pepper, and cook another 3 to 5 minutes until glossy.
Notes
This meal is excellent for leftovers; refrigerate up to 4 days in separate containers. For variety, consider using different cuts of chicken or adjust the sides based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food