Name: Garlic Herb Chicken & Carrot Plate
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken thighs (or breasts if preferred); 3 cups peeled and sliced carrots (about 3–4 medium carrots); 2 tablespoons olive oil, divided; 3 cloves garlic, minced; 1 teaspoon dried thyme (or Italian herb blend); ½ teaspoon dried rosemary (optional); Salt and freshly ground black pepper, to taste; ¾ cup mashed potatoes (prepared separately); Fresh parsley, chopped (optional garnish)

A comforting plate featuring juicy garlic herb chicken paired with sweet roasted carrots—and creamy mashed potatoes for added satisfaction.

Why You’ll Love This Recipe

I love how effortlessly this dish blends savory garlic herb chicken with naturally sweet roasted carrots and creamy mashed potatoes. It’s cozy yet fresh, quick enough for a weeknight, and still makes any dinner feel special. Plus, everything cooks together in just about 40 minutes—simple and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken thighs (or breasts if preferred)
3 cups peeled and sliced carrots (about 3–4 medium carrots)
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon dried thyme (or Italian herb blend)
½ teaspoon dried rosemary (optional)
Salt and freshly ground black pepper, to taste
¾ cup mashed potatoes (prepared separately)
Fresh parsley, chopped (optional garnish)

directions

Preheat oven to 400 °F (200 °C). Toss carrots with 1 tablespoon olive oil, half the garlic, half the herbs, and salt and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
While the carrots roast, rub chicken with the remaining olive oil, garlic, herbs, salt, and pepper. Sear in a skillet over medium-high heat for 4–5 minutes per side until golden and cooked through to 165 °F.
Warm mashed potatoes or prepare them fresh by boiling potatoes until tender, then mashing with butter, milk, salt, and pepper.
Plate mashed potatoes, top with chicken, and add roasted carrots. Spoon pan drippings over chicken if desired.
Garnish with chopped parsley and serve hot.

Servings and timing

Servings: 2–4 (depending on portion size)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently in the microwave or a skillet until hot. If I freeze portions, I thaw them overnight in the fridge and then reheat to maintain texture.

Variations

I often swap chicken thighs for breasts or even bone-in pieces—just adjust the cooking time.
Switching up herbs like oregano or basil adds a new twist.
Adding vegetables like broccoli or sweet potatoes keeps it fresh.
Sometimes I roast everything on one pan for easy cleanup—just flip halfway through for even cooking.

FAQs

What if I only have chicken breasts?

I use breasts regularly—they’re leaner but cook quickly. I make sure to monitor closely and ensure they’re not overcooked.

Can I bake everything together?

Yes, I often roast the chicken and carrots on the same sheet pan. I just flip everything once during cooking.

How can I tell the chicken is done without a thermometer?

I check for clear juices and no pink in the thickest part. The chicken should feel firm and springy.

Can I prep ahead?

Absolutely. I prep the chicken and carrots the night before and store them in the fridge. It makes dinnertime quicker.

How long do leftovers keep?

I find they stay good in the fridge for up to 3 days. Reheating gently keeps the texture just right.

Conclusion

This Garlic Herb Chicken & Carrot Plate is one of those meals I turn to again and again. It’s easy, delicious, and brings together all the comfort of a homemade dinner with very little fuss. Whether it’s a busy weeknight or a relaxed weekend, I’m always glad to have this recipe in my back pocket.