Garlic Herb Chicken with Carrots and Mashed Potatoes
Garlic herb chicken thighs seared until golden and served with roasted carrots and chunky mashed potatoes for a full dinner on one plate.
Equipment
- Rimmed Baking Sheet
- Large skillet
- Medium pot
- Potato Masher
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken thighs about 1 1/4 lb total
- 4 medium carrots peeled, about 12 oz
- 1 lb baby gold potatoes skin on, halved
- 1 tbsp olive oil for the carrots
- 3 tbsp unsalted butter 1 tbsp for searing and 2 tbsp for the potatoes
- 2 cloves garlic minced
- 1 tsp Italian seasoning divided between the chicken and carrots
- ¾ tsp kosher salt divided among the chicken, carrots, and potatoes
- ½ tsp black pepper divided
- ¼ cup whole milk warmed
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Roast the carrots. Heat the oven to 400 degrees F. Toss the carrots with the olive oil, half the Italian seasoning, a pinch of salt, and pepper, then roast on a baking sheet for 25 to 30 minutes until tender and browned at the edges.
- Boil the potatoes. Cover the potatoes with cold salted water, bring to a boil, and cook 15 to 20 minutes until a fork slides in easily.
- Season the chicken. Pat the thighs dry and rub them with the garlic, the remaining Italian seasoning, salt, and pepper.
- Sear. Melt 1 tablespoon butter in a skillet over medium high heat and cook the thighs 4 to 5 minutes per side until golden and 165 degrees F at the thickest part.
- Mash. Drain the potatoes, add 2 tablespoons butter and the warm milk, and mash coarsely with the skins on.
- Plate. Spoon the mash into bowls, add the chicken and carrots, drizzle with pan juices, and finish with parsley.
Notes
Substitutions: Chicken breasts work too, cooked until they reach 165 degrees F. Dried thyme or rosemary can replace the Italian seasoning.
Tips: Start the potatoes while the carrots roast so everything finishes together, and rest the chicken for 3 minutes before serving.
Storage: Refrigerate within 2 hours for up to 3 days. Reheat at 350 degrees F until the chicken reaches 165 degrees F.