Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2 tablespoons butter
- 1 pound carrots, peeled and chopped
- 1 tablespoon honey (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a bowl, combine minced garlic, olive oil, Italian herbs, salt, and pepper. Add chicken breasts and toss to coat thoroughly.
- Step 2: Place chicken in a baking dish and bake for 25-30 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- Step 3: While chicken is baking, prepare the mashed potatoes. Boil potatoes in salted water until tender (about 15-20 minutes). Drain well and return potatoes to the pot. Mash with milk/cream and butter until smooth and creamy. Season with salt and pepper to taste.
- Step 4: Roast the carrots: Toss chopped carrots with a tablespoon of olive oil, salt, pepper, and honey (if using) on a baking sheet. Roast alongside the chicken for the last 20 minutes of cooking time, or until tender and slightly caramelized.
- Step 5: Serve the garlic herb chicken alongside creamy mashed potatoes and roasted carrots.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven to avoid drying out the chicken and mash.
- For an extra special touch, garnish the dish with fresh parsley or a drizzle of extra virgin olive oil before serving.
- To ensure perfectly tender chicken, use a meat thermometer to check for doneness; it's better to slightly undercook than overcook.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American