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Herb Roasted Chicken with Creamy Mashed Potatoes & Honey Glazed Carrots

A comforting dish featuring succulent herb-infused chicken, creamy mashed potatoes, and sweet honey-glazed carrots, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Herb Roasted Chicken
  • 2 pieces chicken leg quarters Use high-quality, plump chicken for best flavor.
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Mashed Potatoes
  • 2 lbs potatoes, peeled and cubed Yukon Golds are ideal for creaminess.
  • 4 tbsp butter
  • 1/2 cup milk Substitutable with plant-based milk for a dairy-free version.
  • Salt and pepper to taste
For the Honey Glazed Carrots
  • 1 lb baby carrots
  • 2 tbsp butter
  • 1 tbsp honey
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp chopped parsley For garnish.

Method
 

Preparation
  1. In a bowl, combine olive oil, minced garlic, dried parsley, dried thyme, paprika, salt, and black pepper. Rub this mixture over the chicken leg quarters and marinate for at least 30 minutes.
  2. Preheat your oven to 425°F (220°C).
Roasting Chicken
  1. Place the marinated chicken in a roasting pan, skin side up, and roast for 45-50 minutes until crispy and golden brown.
Making Mashed Potatoes
  1. Boil a pot of salted water and add cubed potatoes. Cook for 15-20 minutes or until fork-tender, then drain and mash with butter and milk.
Preparing Glazed Carrots
  1. In a skillet, melt 2 tablespoons of butter over medium heat. Add the baby carrots and sauté for 8-10 minutes until caramelized. Stir in honey, garlic powder, salt, pepper, and chopped parsley.
Plating
  1. Arrange the roasted chicken on a plate with a scoop of creamy mashed potatoes and the glazed carrots. Garnish with fresh parsley.

Notes

This dish can be stored in the fridge for up to 3 days in an airtight container. It also freezes well for about 3 months. To reheat, use the oven instead of the microwave for best texture.