Description
A delicious and comforting Lemon Herb Chicken recipe served with creamy mashed Yukon Gold potatoes and sweet roasted carrots. The chicken is marinated in a bright lemon and herb mixture, baked to juicy perfection, while the mashed potatoes are smooth and flavorful with butter and chicken broth. Roasted carrots add a natural sweetness and a slight caramelized touch, making this a well-balanced and easy-to-make meal perfect for any occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, minced (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Mashed Potatoes:
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 tablespoons unsalted butter
- 1/4 cup chicken broth (low-sodium)
- Salt to taste
For the Roasted Carrots:
- 6 large carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Preheat your oven to 375°F (190°C). In a small bowl, mix the olive oil, lemon juice, lemon zest, minced garlic if using, oregano, thyme, salt, and pepper. Place the chicken breasts in a baking dish and pour the lemon herb mixture over them, ensuring they are well-coated.
- Bake the Chicken: Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Halfway through cooking, baste the chicken with the juices from the baking dish to keep it moist and flavorful.
- Make the Mashed Potatoes: While the chicken is baking, place the peeled and cubed potatoes into a large pot and cover with cold water, adding a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes, return them to the pot, then add butter and chicken broth. Mash the potatoes until smooth and creamy, seasoning with salt to taste.
- Roast the Carrots: Toss the carrot sticks with olive oil, honey, salt, and pepper on a baking sheet. Spread them out evenly and roast in the oven alongside the chicken for 20-25 minutes, or until the carrots are tender and slightly caramelized.
- Serve: Arrange the baked chicken breasts on a serving platter, drizzle with any remaining lemon herb juices from the baking dish, and serve alongside the creamy mashed potatoes and roasted carrots for a wholesome, balanced meal.
Notes
- You can omit garlic if you prefer a milder flavor.
- Using Yukon Gold potatoes helps achieve a creamy and buttery texture in the mashed potatoes.
- For extra flavor, add fresh herbs like parsley or chives to the mashed potatoes before serving.
- The carrots can be substituted with other root vegetables such as parsnips or sweet potatoes if desired.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
