Creamy Herb Chicken with Mashed Potatoes & Roasted Carrots 🥔🥕

 

Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4

Calories: ~580 per serving

🛒 Ingredients

For the chicken & sauce:

4 bone-in, skin-on chicken thighs

🧂 Salt & pepper, to taste

🫒 1 tbsp olive oil

🧄 2 garlic cloves, minced

🧈 1 tbsp butter

1 tbsp all-purpose flour

🥣 1 cup chicken broth

🥛 1/2 cup heavy cream

🌿 1 tsp dried parsley

🌿 1/2 tsp dried thyme

🌿 1/2 tsp mustard powder (optional, for depth)

For the mashed potatoes:

🥔 600g (about 1.3 lbs) potatoes, peeled and cubed

🧈 2 tbsp butter

🥛 1/3 cup milk (warm)

🧂 Salt to taste

🌿 Chopped parsley, for garnish

For the roasted carrots:

🥕 4–5 medium carrots, peeled and halved lengthwise

🫒 1 tbsp olive oil

🧂 Salt & pepper, to taste

🍯 1 tsp honey or maple syrup (optional, for glaze)

👩‍🍳 Instructions

Preheat oven: To 400°F (200°C). Line a baking tray with

parchment.

Roast carrots: Toss carrots with olive oil, salt, pepper,

and honey if using. Roast for 25–30 mins, turning once.

Cook the chicken: Season thighs with salt & pepper. In a

skillet over medium-high, sear skin-side down in olive oil

until golden (5–6 mins). Flip and cook 3 more mins.

Remove and set aside.

Make the sauce: In the same pan, lower heat. Add butter

and garlic; cook 30 seconds. Stir in flour, cook 1 minute.

Gradually whisk in broth, then cream. Add herbs and

optional mustard powder. Simmer 3–4 mins until slightly

thickened. Return chicken to pan and simmer gently for

10–12 mins until cooked through.

Make mashed potatoes: Boil potatoes in salted water for

12–15 mins until tender. Drain and mash with butter and

warm milk. Season with salt.

Serve: Plate mashed potatoes and carrots, top with

chicken and spoon sauce generously over everything.

Garnish with chopped parsley.

💡 Notes & Tips

Skinless chicken thighs or breasts work too, but reduce

simmering time slightly.

Add a splash of white wine to the sauce for extra

richness.

For extra silky potatoes, use a potato ricer or hand mixer