Golden Garlic Herb Chicken with Creamy Mashed Potatoes and Honey Butter Carrots
Ingredients
For the garlic herb chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon unsalted butter
For the creamy mashed potatoes:
- 800 g potatoes, peeled and cubed
- 3 tablespoons unsalted butter
- ½ cup warm milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the honey butter carrots:
- 3 cups carrots, peeled and sliced
- 2 tablespoons unsalted butter
- 1½ tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Directions
Start with the mashed potatoes. Boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain well.
Mash the potatoes with butter, warm milk, salt, and black pepper until smooth and creamy. Cover and keep warm.
Season the chicken on both sides with salt, black pepper, paprika, thyme, and rosemary.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through.
Add butter and minced garlic to the pan. Spoon the melted garlic butter over the chicken for 1–2 minutes until fragrant and glossy. Remove chicken from heat.
In a separate skillet, melt butter over medium heat. Add carrots, salt, and black pepper. Cook for 6–8 minutes until tender.
Drizzle honey over the carrots and toss to coat. Cook for another 2–3 minutes until glazed and slightly caramelized.
Assemble the plate with creamy mashed potatoes, golden garlic herb chicken, and honey butter carrots. Garnish with fresh parsley if desired. Serve warm.
Nutritional Information (Approximate, per serving)
Calories: 620
Protein: 38 g
Fat: 28 g
Carbohydrates: 52 g
Fiber: 7 g
Sugar: 12 g