Herb-Crusted Roast Chicken with Garlic Mashed Potatoes and Maple-Glazed Carrots

Preheat oven to 425°F (220°C).

Wash and peel the potatoes, then cut into 1-inch cubes. Place in a large pot, cover with cold water, add 2 peeled garlic cloves, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until fork-tender.

While potatoes cook, prepare the chicken. Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

In a small bowl, combine 1 tablespoon olive oil with the dijon mustard. In another bowl, mix together panko breadcrumbs, chopped rosemary, thyme leaves, sage, lemon zest, and a pinch of salt and pepper.

Brush the mustard mixture over the skin side of each chicken breast, then press the herb-breadcrumb mixture firmly onto the mustard to create a crust.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Place chicken breasts skin-side up in the skillet and sear the bottom for 3 minutes until golden.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, until the internal temperature reaches 165°F (74°C) and the crust is golden brown.

While the chicken roasts, wash, peel, and cut the carrots into 1/2-inch diagonal slices. Mince the remaining 2 garlic cloves.

In a sauté pan over medium heat, add 1 tablespoon butter and the minced garlic. Cook for 30 seconds until fragrant, then add the sliced carrots and chicken broth. Cover and cook for 8-10 minutes until carrots are just tender.

Remove the lid, add maple syrup and whole grain mustard. Increase heat to medium-high and cook, stirring occasionally, for 5-7 minutes until carrots are glazed and liquid has reduced to a syrupy consistency.

When potatoes are tender, drain well and return to the pot. Add the remaining 1 tablespoon butter and low-fat milk. Mash until smooth and creamy, adding the cooked garlic cloves from the cooking water. Season with salt and pepper to taste.

Once the chicken is done, remove from the oven and let rest for 5 minutes before serving.

To plate, spoon the mashed potatoes onto each plate, place a chicken breast on top, and arrange the glazed carrots alongside. Garnish with fresh chopped parsley.