Garlic Herb Chicken With Honey Butter Carrots & Creamy Mashed Potatoes

This is the comfort food dinner with tender and flavourful chicken, topped with a glorious pan sauce. The honey butter carrots are perfectly roasted and the creamy mashed potatoes have a bit of cream cheese in them and they’re so velvety.

By @britacooks

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 lb carrots
• 4 boneless, skinless chicken thighs
• 4 russet potatoes
• 4 garlic cloves
• 1 shallot
• 0.25 yellow onion
• 8 tbsp butter
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 1 few sprigs fresh thyme
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp honey
• 0.5 cup dry white wine
• 0.5 cup chicken stock
• 2 oz cream cheese
• 0.5 cup whole milk
• 1 to taste salt
• 1 to taste black pepper

Instructions

1. Slice 1 lb of large carrots in half.
2. Prepare 4-6 boneless, skinless chicken thighs.
3. Cut 4 large russet potatoes into 2-3” chunks.
4. Grate or mince 4 garlic cloves. Divide them for use in the marinade, glaze, and sauce.
5. Mince 1 shallot or ¼ yellow onion finely.
6. Divide 8 tbsp of butter for use in the potatoes, carrot glaze, and pan sauce.
7. Prepare 2 tbsp of whole grain mustard and 1 tbsp of Dijon mustard.
8. Prepare a few sprigs of fresh thyme.
9. Prepare 2 tbsp of olive oil, plus extra for searing and roasting.
10. Prepare 1 lemon, juice and zest.
11. Prepare 1 tbsp of honey.
12. Prepare ½ cup of dry white wine.
13. Prepare ½ cup of chicken stock.
14. Prepare 2 oz of cream cheese.
15. Prepare ½ cup of whole milk.
16. Season with salt and black pepper as needed.