Ingredients
- Chicken breasts: 2, boneless and skinless
- Garlic: 4 cloves, minced
- Fresh herbs (thyme, rosemary, oregano): 2 tablespoons, chopped
- Olive oil: 3 tablespoons
- Potatoes: 1.5 lbs, peeled and quartered
- Milk: 1/2 cup
- Butter: 4 tablespoons
- Carrots: 1 lb, peeled and chopped
- Heavy cream: 1/4 cup
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: While carrots are roasting, prepare the chicken. In a bowl, combine minced garlic, chopped herbs, 1 tablespoon of olive oil, salt, and pepper. Rub the mixture all over the chicken breasts.
- Step 3: Heat remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side, until golden brown. Transfer the skillet to the oven and bake for 15-20 minutes, or until chicken is cooked through.
- Step 4: While the chicken is baking, boil potatoes in salted water until tender. Drain the potatoes and return them to the pot.
- Step 5: Mash the potatoes with butter, milk, and heavy cream until smooth and creamy. Season with salt and pepper to taste.
- Step 6: Serve the garlic herb chicken over creamy mashed potatoes with roasted carrots on the side.
Notes
- Store leftover chicken, mashed potatoes, and carrots separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken in the oven at 350°F (175°C) to prevent it from drying out, and microwave the mashed potatoes and carrots separately, stirring occasionally.
- Garnish the finished dish with a sprinkle of fresh herbs and a drizzle of olive oil for an extra touch of elegance.
- For a richer flavor, consider adding a knob of garlic herb butter to the mashed potatoes while mashing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American