Lemon-Herb Roasted Chicken with Garlic Mashed Potatoes and Glazed Carrots
15min
45min
4
620
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Chef's Note
For extra crispy chicken skin, make sure to thoroughly pat the thighs dry before seasoning and searing. The skin-side down sear is crucial for texture, so don't rush this step!
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
2 medium lemons
2 sprigs fresh rosemary
4 sprigs fresh thyme
6 cloves garlic
2 pounds russet potatoes
4 tablespoons butter
1/2 cup milk
1 pound carrots
2 tablespoons honey
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Wash and peel the potatoes, then cut them into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil over high heat.
- 3
While the potatoes are coming to a boil, pat the chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 4
Zest one lemon and set the zest aside. Cut both lemons in half.
- 5
Mince 3 garlic cloves and set aside. Leave the other 3 cloves whole.
- 6
In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Place the chicken thighs skin-side down and cook for 5 minutes until the skin is golden and crispy.
- 7
Flip the chicken thighs. Add the whole garlic cloves, rosemary sprigs, thyme sprigs, and 2 lemon halves (cut side down) to the skillet.
- 8
Transfer the skillet to the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- 9
While the chicken roasts, wash, peel and slice the carrots into 1/4-inch thick rounds.
- 10
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the carrots with a pinch of salt and cook for 5 minutes, stirring occasionally.
- 11
Add 1/4 cup water to the carrots, cover, and simmer for 5 minutes until tender. Uncover, add 2 tablespoons honey and cook for another 3-4 minutes until glazed. Season with a pinch of pepper.
- 12
Check if the potatoes are fork-tender (about 15 minutes of boiling). When done, drain well and return to the hot pot.
- 13
Add 3 tablespoons butter, 1/2 cup milk, and the minced garlic to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- 14
When the chicken is done, remove from the oven and transfer to a plate to rest for 5 minutes.
- 15
Squeeze the juice from the remaining 2 lemon halves into the pan drippings, scraping up any browned bits. Add the reserved lemon zest and 1 tablespoon butter, stirring until melted to create a simple pan sauce.
- 16
Serve the chicken thighs with the garlic mashed potatoes and glazed carrots. Drizzle the lemon-herb pan sauce over the chicken.
Nutrition Information (per serving)
620
35g
45g
32g
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