Cooked - Herb-roasted Chicken Thighs With Creamy Garlic Sauce, Mashed Potatoes & Glazed Carrots

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Herb-roasted Chicken Thighs With Creamy Garlic Sauce, Mashed Potatoes & Glazed Carrots

2.0

2 bone-in, skin-on chicken thighs

Salt & pepper to taste

1 tsp dried thyme or mixed herbs

2 garlic cloves, minced

1 tbsp butter

1 tbsp olive oil

1 tsp Dijon mustard

150 ml heavy cream

1 tsp lemon juice (optional)

Fresh parsley, chopped (for garnish)

300 g potatoes, peeled and chopped

1 tbsp butter

50 ml milk or cream

Salt to taste

8 baby carrots (or 4 small carrots, halved)

1 tsp butter

1 tsp honey or maple syrup

Pinch of salt

Prep potatoes: Boil potatoes in salted water for 15–18 minutes until tender. Drain, mash with butter and milk, and season with salt.
Roast carrots: In a skillet, melt butter. Add carrots and sauté 2 minutes. Drizzle with honey, cover, and cook on low for 10–12 minutes, stirring occasionally.
Sear chicken: Season thighs with salt, pepper, and thyme. In a skillet, heat oil and butter. Sear skin-side down for 5–6 minutes until golden. Flip and cook 5 more minutes. Remove.
Make sauce: In the same pan, sauté garlic for 30 seconds. Stir in Dijon and cream. Simmer 3–4 minutes until slightly thickened. Add lemon juice if desired.
Finish chicken: Return chicken to pan, spoon sauce over, and simmer uncovered 5–7 minutes until cooked through.
Serve: Plate with mashed potatoes and glazed carrots. Spoon extra sauce on top and garnish with parsley.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Course

Cuisine🇺🇸American

Occasions👨‍👩‍👧‍👦Family Dinner🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 25 weeks ago

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