Savory Garlic Herb Chicken with Creamy Mash and Honey-Roasted Carrots
This dish features savory garlic herb chicken paired with lush creamy mashed potatoes and honey-roasted carrots, creating a comforting and flavorful meal.
Ingredients
- 4 pieces boneless skinless chicken breasts
- 4 cloves garlic finely minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 1 teaspoon smoked paprika
- ¼ cup extra virgin olive oil
- to taste sea salt
- to taste freshly ground black pepper
- 1 piece fresh lemon juiced
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- ½ cup heavy cream
- 4 tablespoons unsalted butter at room temperature
- ¼ cup fresh chives finely chopped (optional for garnish)
- 1 pound baby carrots trimmed and cleaned
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- to taste sea salt
- to taste freshly ground black pepper
- to taste fresh parsley chopped for garnish
Instructions
- Marinate the chicken by combining garlic, rosemary, thyme, paprika, olive oil, lemon juice, salt, and pepper in a bowl. Add chicken and coat well, then refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Toss baby carrots with olive oil, honey, salt, and pepper in a bowl. Spread on a baking sheet and roast for 25-30 minutes until tender.
- Heat a skillet over medium-high heat. Remove chicken from marinade and sear for 6-7 minutes on each side until golden brown and cooked through.
- In a pot, cover chopped potatoes with cold water, add salt, and boil until fork-tender, about 15-20 minutes. Drain and return to pot.
- Stir in heavy cream, butter, salt, and pepper into the potatoes and mash until smooth. Optionally fold in chives.
- On each plate, create a mound of creamy mash, top with chicken, and arrange roasted carrots alongside. Garnish with parsley.
Notes
For a refined presentation, use a ring mold for the creamy mash.