Herb-Roasted Chicken with Garlic Mashed Potatoes & Glazed Carrots
30min
1h
4
620
Chef's Note
For extra flavorful mashed potatoes, warm the milk and butter together before adding to the potatoes. This helps the potatoes absorb the liquid more easily and creates a smoother texture. If you're short on time, you can use boneless chicken thighs, just reduce the cooking time by about 10 minutes.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 tablespoons olive oil
1 whole lemon
8 cloves garlic cloves
1.5 teaspoons salt
1 teaspoon black pepper
2 pounds russet potatoes
4 tablespoons butter
1/2 cup milk
1 pound carrots
2 tablespoons honey
1 tablespoon dried parsley
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Mince 4 garlic cloves and set aside. Leave the other 4 whole.
- 3
Strip the leaves from 1 sprig of rosemary and 2 sprigs of thyme, then finely chop. Leave the other sprigs whole.
- 4
Pat the chicken thighs dry with paper towels. Place them in a large baking dish.
- 5
In a small bowl, mix 2 tablespoons of olive oil with the chopped herbs, minced garlic, zest from the lemon, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- 6
Rub the herb mixture all over the chicken thighs, making sure to get some under the skin.
- 7
Cut the zested lemon into quarters and place in the baking dish along with the whole garlic cloves and remaining herb sprigs.
- 8
Roast the chicken for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
- 9
While the chicken roasts, peel and cut the potatoes into 1-inch cubes. Place in a large pot and cover with cold water.
- 10
Add 1/2 teaspoon of salt to the pot and bring to a boil. Reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
- 11
Meanwhile, peel the carrots and cut them into 1/2-inch diagonal slices.
- 12
In a medium saucepan, bring 1 cup of water to a boil. Add the carrots and cook for 5 minutes until just tender.
- 13
Drain the carrots, then return them to the pan. Add 2 tablespoons of butter, honey, and 1/4 teaspoon of salt. Cook over medium heat, stirring occasionally, until the carrots are glazed and most of the liquid has evaporated, about 5-7 minutes.
- 14
Drain the potatoes and return them to the pot. Add the remaining 2 tablespoons of butter, milk, and 1/4 teaspoon each of salt and pepper.
- 15
Mash the potatoes with a potato masher until smooth and creamy. Fold in the dried parsley.
- 16
Once the chicken is done, let it rest for 5 minutes before serving.
- 17
Serve each plate with 2 chicken thighs, a generous scoop of garlic mashed potatoes, and glazed carrots.
Nutrition Information (per serving)
620
38g
45g
32g
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