Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 tbsp dried Italian herbs (or a mix of oregano, basil, thyme)
- 1 tbsp olive oil
- 1 lb carrots, peeled and chopped
- 2 lbs potatoes, peeled and cubed
- 1 cup milk (or cream for richer mash)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss carrots with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 2: While carrots roast, mix minced garlic and Italian herbs in a bowl. Season chicken breasts generously with salt and pepper, then rub the garlic herb mixture all over each breast.
- Step 3: Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Step 4: While chicken bakes, prepare the mashed potatoes. Boil potatoes in salted water until tender (about 15-20 minutes). Drain well and return potatoes to the pot.
- Step 5: Mash potatoes with butter and milk (or cream) until smooth and creamy. Season with salt and pepper to taste.
- Step 6: Serve the garlic herb chicken with 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, avoiding overcooking which can dry out the chicken.
- For an elegant presentation, arrange the chicken breast atop the creamy mash, with the roasted carrots alongside.
- To intensify the garlic flavour, lightly toast the minced garlic in the olive oil before adding the herbs, then proceed with the recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American