Garlic Herb Chicken Thighs with Mashed Potatoes & Honey Glazed Carrots 🍗🥔🥕

 

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 2

Calories per Serving: ~620 kcal

🛒 Ingredients:

For the chicken & sauce:

2 chicken thighs (bone-in, skin-on or boneless) 🍗

Salt & pepper to taste 🧂

1 tbsp olive oil 🫒

1 tbsp butter 🧈

2 garlic cloves, minced 🧄

150 ml chicken broth

100 ml heavy cream 🥛

1 tsp Dijon mustard

1 tbsp fresh parsley, chopped 🌿

1 tsp lemon juice 🍋

For the mashed potatoes:

2 medium potatoes, peeled & diced 🥔

1 tbsp butter 🧈

50 ml milk (warm) 🥛

Salt to taste 🧂

For the carrots:

150 g baby carrots 🥕

1 tsp olive oil 🫒

1 tsp honey 🍯

Pinch of salt & thyme

👩‍🍳 Instructions:

Season the chicken with salt and pepper.

Sear chicken in olive oil over medium-high heat for 6–7

minutes per side until golden and cooked through (75°C

internal temp). Set aside.

In the same pan, melt butter and add garlic. Sauté for 1

minute.

Pour in chicken broth, cream, mustard, lemon juice, and

parsley. Simmer 4–5 minutes until the sauce slightly

thickens. Return chicken to pan and simmer 2 more

minutes.

Boil potatoes in salted water for 12–15 minutes until

tender. Drain and mash with butter, warm milk, and salt.

Toss carrots with oil, honey, salt, and thyme. Roast in the

oven at 200°C (400°F) for 20–25 minutes until tender and

slightly caramelized.

Plate chicken, drizzle with sauce, and serve alongside

mashed potatoes and glazed carrots. Garnish with extra

parsley.

🔄 Notes & Swaps:

Swap cream for coconut cream for a lighter version.

Add rosemary or thyme to the sauce for more depth.

Sweet potatoes can be used instead of regular mash.