Garlic Herb Chicken & Carrot Plate: The Ultimate Recipe
Introduction to Garlic Herb Chicken & Carrot Plate
Welcome to the flavorful world of Garlic Herb Chicken & Carrot Plate! This delightful dish combines the savory richness of chicken thighs with the natural sweetness of roasted carrots and creamy mashed potatoes. It’s a comforting, wholesome meal that not only satisfies your taste buds but also fills your home with delicious aromas. Perfect for family dinners or special occasions, this recipe is sure to become a staple in your kitchen.
A Personal Story Behind My Garlic Herb Chicken & Carrot Plate Journey
Growing up, my family often gathered around the dinner table, sharing stories and laughter over homemade meals. One particular evening, my grandmother prepared her famous chicken dish, which inspired me to create my version of Garlic Herb Chicken & Carrot Plate. The combination of tender chicken, sweet carrots, and creamy mashed potatoes brings back fond memories of those family dinners. It’s heartwarming to see my loved ones enjoy this dish just as I did as a child.
What Makes This Garlic Herb Chicken & Carrot Plate Recipe Special?
This recipe stands out due to its rich flavors and comforting textures. The marinated chicken thighs are seared to perfection, while the honey-glazed carrots add a delightful sweetness. The creamy mashed potatoes provide a luscious base that complements the dish beautifully. Plus, the pan sauce, made with white wine and Dijon mustard, elevates the whole experience. This recipe is not just a meal; it’s a celebration of flavors and memories.
The Full Garlic Herb Chicken & Carrot Plate Recipe
Ingredients
- 1 lb carrots, peeled and sliced in half if large
- 4–6 boneless skinless chicken thighs
- 4 large russet potatoes, cut into 2–3” chunks
- 4 garlic cloves, grated or minced (divided)
- 1 shallot, minced (or ¼ yellow onion, finely minced)
- 8 tbsp butter (divided)
- 2 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- Few sprigs fresh thyme
- 2 tbsp olive oil, plus extra for searing and roasting
- 1 lemon, juice and zest
- 1 tbsp honey
- ½ cup dry white wine
- ½ cup chicken stock
- 2 oz cream cheese
- ½ cup whole milk
- Salt and black pepper to taste
- Garnish: fresh herbs
Instructions
- Make the Chicken Marinade: In a large bowl, whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, fresh thyme, 1 grated garlic clove, ½ tsp salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes.
- Roast the Carrots: Preheat the oven to 425°F. Prepare the carrots, place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–35 minutes until tender. Tip: Check occasionally to ensure they don’t burn.
- Make the Carrot Glaze: In a small pan, heat 2 tbsp butter, honey, and 1 grated garlic clove until bubbly. Remove from heat and set aside.
- Start the Potatoes: Peel and cut potatoes into chunks. Boil in salted water until fork-tender. Drain and let steam evaporate. Keep warm for mashing.
- Cook the Chicken: Sear marinated chicken thighs in a pan until golden and cooked through. Set aside. Tip: Make sure the pan is hot before adding the chicken for a better sear.
- Make the Pan Sauce: In the same pan, sauté shallot and garlic, then deglaze with white wine. Add chicken stock and Dijon mustard. Let the sauce reduce, then finish with cold butter until glossy.
- Make the Mashed Potatoes: Mash potatoes or put through a ricer. Heat butter, cream cheese, and milk until melted. Stir into potatoes and season with salt.
- Glaze the Carrots: Pour the honey butter glaze over the roasted carrots.
- Make the Plates: Spoon mashed potatoes onto each plate, top with honey-glazed carrots, chicken thighs, and pan sauce. Garnish with fresh herbs and serve.
Serving Suggestions and Variations for Garlic Herb Chicken & Carrot Plate
This Garlic Herb Chicken & Carrot Plate pairs wonderfully with a fresh garden salad or steamed green beans for added nutrition. For a vegetarian option, substitute the chicken with tofu or chickpeas for a protein-packed meal. You can also experiment with different herbs such as rosemary or parsley to add a unique twist to the dish. Additionally, feel free to adjust the sweetness of the carrots by adding more or less honey based on your preference.
Frequently Asked Questions About Garlic Herb Chicken & Carrot Plate
Can I prepare this dish ahead of time?
Yes! You can marinate the chicken and prepare the vegetables in advance. Just reheat them before serving.
What can I use instead of chicken thighs?
You can use chicken breasts or even turkey thighs if you prefer a leaner cut of meat.
Is this dish suitable for freezing?
Absolutely! You can freeze the chicken and mashed potatoes separately. Just be sure to thaw them in the refrigerator before reheating.
This Garlic Herb Chicken & Carrot Plate is not just a dish; it’s an experience filled with flavor and nostalgia. Enjoy cooking and sharing this delicious meal with your loved ones!
Recipe Stats
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Calories per Serving: 550
Servings: 4
Garlic Herb Chicken & Carrot Plate
Ingredients
Main Ingredients
- 1 lb carrots, peeled and sliced
- 4 pieces boneless skinless chicken thighs
- 4 pieces large russet potatoes, cut into chunks
- 4 cloves garlic, grated or minced
- 1 pieces shallot, minced
- 8 tbsp butter
- 2 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 pieces lemon, juice and zest
- 1 tbsp honey
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 2 oz cream cheese
- 0.5 cup whole milk
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Make the Chicken Marinade: In a large bowl, whisk together olive oil, lemon zest and juice, whole grain mustard, fresh thyme, grated garlic clove, salt, and pepper. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes.
- Roast the Carrots: Preheat the oven to 425°F. Prepare the carrots, place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25–35 minutes until tender.
- Make the Carrot Glaze: In a small pan, heat butter, honey, and grated garlic until bubbly. Remove from heat and set aside.
- Start the Potatoes: Peel and cut potatoes into chunks. Boil in salted water until fork-tender. Drain and let steam evaporate. Keep warm for mashing.
- Cook the Chicken: Sear marinated chicken thighs in a pan until golden and cooked through. Set aside.
- Make the Pan Sauce: In the same pan, sauté shallot and garlic, then deglaze with white wine. Add chicken stock and Dijon mustard. Let the sauce reduce, then finish with cold butter until glossy.
- Make the Mashed Potatoes: Mash potatoes or put through a ricer. Heat butter, cream cheese, and milk until melted. Stir into potatoes and season with salt.
- Glaze the Carrots: Pour the honey butter glaze over the roasted carrots.
- Make the Plates: Spoon mashed potatoes onto each plate, top with honey-glazed carrots, chicken thighs, and pan sauce. Garnish with fresh herbs and serve.