Description
A comforting and flavorful meal featuring tender garlic herb baked chicken breasts served alongside creamy mashed potatoes and sweet glazed carrots. This balanced dish combines simple ingredients, making it perfect for a hearty family dinner.
Ingredients
Scale
For the Garlic Herb Chicken
- 4 chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried herbs (thyme, rosemary, oregano)
- Salt and pepper to taste
For the Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 1/2 cup milk
- 4 tablespoons butter
For the Glazed Carrots
- 4 cups carrots, sliced
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Herb Mixture: In a bowl, combine olive oil, minced garlic, dried herbs, salt, and pepper to create a flavorful marinade for the chicken.
- Coat Chicken: Thoroughly coat the chicken breasts with the herb and oil mixture, ensuring even coverage for maximum flavor.
- Bake Chicken: Place the coated chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes or until the chicken is fully cooked and juices run clear.
- Boil Potatoes: While the chicken is baking, place the peeled and chopped potatoes into salted boiling water and cook until tender, about 15 minutes.
- Mash Potatoes: Drain the potatoes and mash them with milk and butter until you achieve a smooth, creamy texture.
- Glaze Carrots: In a pan over medium heat, melt butter, then add sliced carrots and brown sugar. Sauté the mixture, stirring occasionally, until carrots are tender and nicely glazed, about 10 minutes.
- Serve: Plate the baked garlic herb chicken alongside a generous serving of mashed potatoes and glazed carrots for a well-rounded, delicious meal.
Notes
- You can substitute dried herbs with fresh herbs if preferred — just use about three times the amount.
- For extra creaminess, add a splash of cream or sour cream to the mashed potatoes.
- If you prefer, you can roast the carrots instead of sautéing for a different texture.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Leftover chicken can be stored in the fridge up to 3 days.
