Simple Garlic Herb Chicken & Carrot Plate
A simple and flavorful meal featuring seared garlic herb chicken, roasted carrots with honey-butter glaze, and creamy mashed potatoes, topped with a rich pan sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting, Searing, Boiling
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 lb carrots, peeled and halved lengthwise if large
- 4 large russet potatoes, peeled and cut into 2–3 inch chunks
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (divided: 1 for marinade, 1 for carrot glaze, 2 for pan sauce)
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 tablespoons butter (for potatoes)
- 1/2 cup whole milk, warmed
- 2 ounces cream cheese (optional, for mashed potatoes)
- 2 tablespoons butter (for carrot glaze)
- 1 tablespoon honey
- 1 shallot, minced
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup chicken stock
- 2 tablespoons cold butter, cut into cubes (for pan sauce)
- Fresh parsley, chopped, for garnish
Instructions
- Boil potatoes: Place potato chunks in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and return to the hot pot to steam dry for a minute.
- Roast carrots: Preheat oven to 400°F (200°C). Toss carrots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-30 minutes until tender and slightly caramelized.
- Prepare chicken: Pat chicken dry. In a bowl, rub chicken with 1 tablespoon olive oil, 1 minced garlic clove, dried thyme, Italian herbs, salt, and pepper.
- Sear chicken: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil to rest.
- Make honey-butter carrot glaze: While chicken rests, in a small saucepan, melt 2 tablespoons butter with 1 tablespoon honey and 1 grated garlic clove. Simmer for 30 seconds until fragrant. Pour over roasted carrots and toss to coat.
- Make pan sauce: In the same skillet used for chicken, sauté minced shallot and remaining 2 minced garlic cloves over medium heat for 1-2 minutes. Deglaze with white wine (or chicken broth), scraping up any browned bits. Simmer for 2-3 minutes to reduce slightly. Stir in chicken stock and simmer until thickened. Whisk in cold butter cubes, one at a time, until the sauce is silky. Season to taste.
- Finish mashed potatoes: Add 4 tablespoons butter, warmed milk, and cream cheese (if using) to the potatoes. Mash until smooth and creamy. Season with salt to taste.
- Assemble plates: Spoon mashed potatoes onto plates. Top with the seared chicken, glazed carrots, and spoon the pan sauce generously over the chicken. Garnish with fresh chopped parsley and serve warm.