Garlic Herb Chicken with Carrots and Mashed Potatoes .
Ingredients:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
4 large carrots, peeled and sliced
1 tablespoon honey
1 tablespoon butter
For the Mashed Potatoes:
4 medium russet potatoes, peeled and cubed
1/2 cup whole milk
2 tablespoons butter
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, minced garlic, thyme, rosemary, salt, and pepper. Rub this mixture under and over the chicken skin.
Place chicken thighs on a baking tray lined with parchment paper.
Toss sliced carrots with honey and butter. Add them to the tray around the chicken.
Roast in the oven for 35–40 minutes or until chicken reaches an internal temperature of 165°F (75°C) and skin is golden and crispy.
Meanwhile, boil potatoes in salted water until fork tender, about 15–20 minutes. Drain and mash with milk, butter, salt, and pepper until smooth and creamy.
Plate the chicken with glazed carrots on one side and mashed potatoes on the other. Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 4 servings
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