Description
A comforting and hearty meal featuring juicy herb-roasted chicken thighs, creamy mashed potatoes, sweet glazed carrots, and a rich gravy.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- 1 pound carrots, peeled and sliced
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Toss chicken thighs with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Roast for 30-35 minutes until golden and cooked through.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with milk and butter, and season with salt and pepper.
- In a skillet, cook carrots with butter and brown sugar over medium heat until tender and glazed, about 10 minutes.
- For gravy, whisk flour into pan drippings from chicken. Gradually add chicken broth and heavy cream, simmer until thickened.
- Serve chicken thighs over mashed potatoes with glazed carrots on the side, drizzled with gravy.
Notes
You can customize the seasonings to taste.