Description
A comforting and satisfying dinner featuring marinated garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 4 tablespoons butter
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional)
- 1 pound carrots, peeled and sliced in half if large
- 1 tablespoon olive oil for glaze
- 2 tablespoons butter for glaze
- 1 tablespoon honey
- 1 clove garlic, grated
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons cold butter for sauce
Instructions
- Add the peeled and chunked potatoes to a pot of cold salted water, bring to a simmer and cook until fork-tender, about 15 minutes. Drain and steam for 1-2 minutes.
- Preheat the oven to 425°F (220°C). Toss sliced carrots with 1 tablespoon olive oil, salt, and pepper, and roast for 25-35 minutes.
- In a skillet, season the chicken breasts with salt, pepper, garlic, thyme, and Italian herbs. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Keep warm.
- Sauté shallot and remaining garlic, deglaze with white wine, then add chicken stock and simmer until thickened.
- For the mashed potatoes, mash the cooked potatoes, combine with melted butter, cream cheese, and milk until smooth, season to taste.
- Prepare the carrot glaze by melting butter, honey, and grated garlic, then toss with roasted carrots before serving.
Notes
You can prepare the mashed potatoes in advance and reheat them with a splash of milk. Adjust seasoning and customize with different herbs as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg