Ingredients
For the Chicken
2 chicken breasts
2 tablespoons olive oil
2 teaspoons dried thyme
2 teaspoons dried rosemary
Salt and black pepper, to taste
For the Mashed Potatoes
4 medium-sized potatoes, peeled and cubed
1/2 cup milk (or plant-based alternative)
2 tablespoons butter (or plant-based alternative)
Salt, to taste
For the Honey-Glazed Carrots
2 cups baby carrots
2 tablespoons honey
1 tablespoon olive oil
Salt and black pepper, to taste
For the Gravy
1 cup chicken broth
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish or sheet pan.
- Pat the chicken breasts dry and place them in the prepared dish. Drizzle with olive oil and season with thyme, rosemary, salt, and pepper. Rub the seasoning evenly over both sides.
- Roast the chicken for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing.
- While the chicken roasts, place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Add milk, butter, and salt. Mash until smooth and creamy. Adjust seasoning to taste and keep warm.
- In a skillet over medium heat, add olive oil and baby carrots. Cook for 5–7 minutes, stirring occasionally.
- Stir in the honey, salt, and pepper. Continue cooking for another 3–5 minutes until the carrots are tender and lightly glazed.
- For the gravy, pour the chicken broth into a small saucepan over medium heat. Simmer for 5–7 minutes until slightly reduced. Season with salt and pepper if needed.
- Serve sliced chicken over mashed potatoes, drizzle with gravy, and add honey-glazed carrots on the side.