Garlic Herb Chicken with Potatoes (Print Version)

Tender herb-seasoned chicken paired with creamy mashed potatoes and sweet glazed carrots for a complete homestyle dinner.

# Ingredients:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 tablespoon dried oregano
05 - 1 tablespoon dried thyme
06 - Salt and pepper to taste
07 - 1 cup chicken broth
08 - 1 tablespoon lemon juice
09 - Fresh parsley, chopped (for garnish)

→ For the Mashed Potatoes

10 - 2 pounds potatoes, peeled and cubed
11 - 1/2 cup milk
12 - 4 tablespoons unsalted butter
13 - Salt and pepper to taste

→ For the Glazed Carrots

14 - 1 pound carrots, peeled and cut into sticks
15 - 2 tablespoons butter
16 - 2 tablespoons brown sugar
17 - Salt and pepper to taste

# Steps:

01 - Season the chicken breasts with salt, pepper, dried oregano, and dried thyme, coating evenly on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
03 - Using the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping the bottom to deglaze. Return chicken to the skillet and simmer for an additional 5 minutes.
04 - In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until fork-tender, approximately 15-20 minutes. Drain thoroughly.
05 - Return the drained potatoes to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy, adjusting consistency with additional milk if needed.
06 - In a separate pan, melt butter over medium heat. Add the carrot sticks and sauté for about 5 minutes until they begin to soften.
07 - Sprinkle brown sugar over the partially cooked carrots, stirring to coat evenly. Continue cooking for another 5 minutes until carrots are tender and coated with a shiny glaze. Season with salt and pepper to taste.
08 - Plate the chicken with a portion of mashed potatoes and glazed carrots. Drizzle chicken with pan sauce and garnish with fresh chopped parsley.

# Notes:

01 - For extra flavor, marinate the chicken in the herbs and olive oil for a few hours before cooking.
02 - Feel free to add other vegetables to the glazed carrots, such as peas or green beans.
03 - Leftover mashed potatoes can be used for shepherd's pie or potato cakes.

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