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Garlic Herb Chicken Recipe – Easy Dinner with Mashed Potatoes and Glazed Carrots

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This garlic herb chicken recipe features juicy, oven-baked chicken marinated with fresh herbs and garlic, served alongside creamy mashed potatoes and sweet glazed carrots. It’s a comforting, crowd-pleasing dinner that’s easy enough for weeknights but special enough for gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter (plus extra for serving)
  • 1/2 cup whole milk (or half-and-half; oat milk for dairy-free)
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • Optional: 2 tablespoons sour cream or cream cheese
  • 1 pound carrots, peeled and cut into sticks or rounds
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey (or maple syrup for vegan)
  • 1/4 teaspoon salt
  • Optional: pinch of cinnamon or nutmeg
  • Fresh parsley or dill, for garnish

Instructions

  1. In a large bowl, combine olive oil, parsley, thyme, rosemary, garlic, salt, pepper, smoked paprika, and lemon juice. Add chicken breasts and turn to coat. Cover and marinate in the fridge for at least 20 minutes (up to 2 hours).
  2. While the chicken marinates, peel and cut potatoes into 1.5-inch chunks. Add to a large pot, cover with cold water, and add salt. Bring to a boil, then reduce to a simmer. Cook for 15-18 minutes until fork-tender. Drain and return to pot; cover to keep warm.
  3. Peel and cut carrots into sticks or rounds. In a skillet, melt butter over medium heat. Add carrots and stir to coat. Cook for 4-5 minutes, then add honey, salt, and optional cinnamon. Stir, cover, and cook another 8-10 minutes, stirring occasionally, until carrots are fork-tender and glossy. Remove from heat and garnish with fresh herbs if desired.
  4. Preheat oven to 400°F (200°C). Place marinated chicken in a baking dish, pouring extra marinade over the top. Bake for 22–27 minutes, basting with pan juices halfway through. Internal temperature should reach 165°F. Cover loosely with foil if browning too quickly.
  5. Add butter and warm milk to the hot, drained potatoes. Mash until smooth, then add white pepper and salt to taste. For extra creaminess, mix in sour cream or cream cheese. Adjust consistency with more milk if needed.
  6. To serve, arrange mashed potatoes on each plate, top with a chicken breast, and spoon pan juices over. Add glazed carrots on the side and sprinkle with extra fresh herbs if desired.

Notes

For juicier chicken, baste with pan juices halfway through baking. Marinate chicken for up to 2 hours for deeper flavor. Warm milk and butter before adding to potatoes for extra creamy mash. Use a thermometer to ensure chicken is cooked through. For dairy-free, use plant-based butter and milk. Leftovers taste even better the next day.

Nutrition

Keywords: garlic herb chicken, easy dinner, mashed potatoes, glazed carrots, oven baked chicken, comfort food, family meal, weeknight dinner, gluten-free, meal prep

Find it online: https://yumnode.com/garlic-herb-chicken-recipe-easy-dinner-with-mashed-potatoes-and-glazed-carrots/