Sort ingredients
brookeverret
QR Code
Listen
Pdf
In a small bowl, mix olive oil, garlic, thyme, salt, and pepper. Coat chicken breasts in the mixture and marinate for at least 30 minutes.
Preheat oven to 400°F (200°C).
Toss sliced carrots with olive oil, salt, pepper, and honey if using. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through.
While carrots roast, boil peeled and chopped potatoes in salted water until tender (15–20 minutes). Drain and mash with butter, warm cream, and garlic. Season with salt and pepper.
Heat a skillet with olive oil over medium-high. Sear marinated chicken breasts 3–4 minutes per side until golden.
Transfer skillet to oven (or place chicken on a baking tray) and bake for 8–10 minutes, or until chicken reaches 165°F (75°C).
Let the chicken rest for 5 minutes. Optionally, deglaze the skillet with chicken broth and spoon pan juices over the meat.
Serve chicken over mashed potatoes with roasted carrots on the side. Garnish with chopped parsley.