Juicy Herb-Roasted Chicken
This comforting Juicy Herb-Roasted Chicken with Garlic Mashed Potatoes & Glazed Carrots is bursting with flavor and perfect for family gatherings.
Ingredients
For the Chicken
- 4 pieces bone-in chicken breasts or thighs Bone-in keeps the chicken tender and juicy.
- 2 tablespoons olive oil or butter Both add flavor; use melted butter for richness.
- 4 cloves garlic Minced, for flavor.
- 1 tablespoon fresh parsley Chopped for seasoning.
- 1 teaspoon fresh thyme Chopped for seasoning.
- 1 teaspoon fresh rosemary Chopped for flavor.
- 1 tablespoon lemon juice Fresh, for brightness.
- to taste salt and black pepper For seasoning.
- 1 lemon sliced For roasting with the chicken.
For the Garlic Mashed Potatoes
- 2 pounds Yukon Gold or Russet potatoes Peeled and chopped.
- 1/2 cup milk Warm, for mashing.
- 4 tablespoons butter Warm, for added creaminess.
- to taste salt To season the mashed potatoes.
- 3 cloves garlic Minced for flavor.
For the Glazed Carrots
- 1 pound whole carrots Peeled and sliced.
- 2 tablespoons butter For sautéing.
- 2 tablespoons honey or maple syrup For glazing.
- to taste salt To season the carrots.
Instructions
Preparation
- Pat your chicken dry. Rub with olive oil or melted butter. Season generously with salt, pepper, minced garlic, chopped rosemary, thyme, and parsley.
- Squeeze fresh lemon juice over the chicken and tuck a few lemon slices into the roasting pan.
Cooking the Chicken
- Arrange the chicken skin-side up in a roasting pan. Roast at 400°F (200°C) for about 35-40 minutes—until the skin is golden and juices run clear.
- Use a thermometer; chicken should hit 165°F at the thickest part.
Making Garlic Mashed Potatoes
- Boil peeled, chopped potatoes in salted water until fork-tender (about 15 minutes). Drain and return to the pot.
- Mash with warm melted butter, heated milk, and plenty of minced garlic. Season to taste with salt.
- Be careful not to over-mash to avoid gumminess.
Preparing Glazed Carrots
- Peel and slice carrots into even sticks. Sauté or simmer with butter, honey/maple syrup, and a pinch of salt for 10-15 minutes, until tender.
- For roasted carrots, pop them in the oven alongside your chicken.
Serving
- Plate the chicken with a spoonful of pan juices, a cloud of mashed potatoes, and a pile of glossy carrots. Sprinkle with fresh parsley.
Notes
Let the chicken rest for 5-10 minutes before slicing to keep it juicy. Use warm dairy for smoother mashed potatoes. You can double this recipe for larger gatherings.