Description
This Garlic Herb Chicken and Mashed Potatoes recipe offers a comforting and flavorful meal perfect for any occasion. Juicy chicken fillets are baked with a fragrant garlic and herb mixture, paired with creamy mashed potatoes made from tender boiled potatoes mixed with butter and milk. Ready in just 45 minutes, this dish combines simplicity and heartiness for a satisfying dinner.
Ingredients
Scale
Chicken and Herb Mixture
- 4 chicken fillets
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt to taste
- Pepper to taste
Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare the herb garlic mixture: In a medium bowl, combine the minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. Mix well to form a flavorful coating.
- Coat the chicken: Take the chicken fillets and evenly coat them with the garlic herb mixture to ensure the flavors fully infuse during baking.
- Bake the chicken: Arrange the coated chicken fillets in a baking dish and place it in the oven. Bake for 25 to 30 minutes until the chicken is cooked through and juicy.
- Cook the potatoes: While the chicken bakes, place the peeled and cubed potatoes in a pot of salted boiling water. Cook until the potatoes are tender when pierced with a fork, usually about 15-20 minutes.
- Mash the potatoes: Drain the cooked potatoes well and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Adjust seasoning with salt if necessary.
- Serve: Plate the baked garlic herb chicken fillets alongside a generous serving of creamy mashed potatoes for a delicious, comforting meal.
Notes
- For extra moisture, you can cover the baking dish with foil halfway through baking.
- Use Yukon Gold potatoes for a creamier texture in mashed potatoes.
- Fresh herbs provide the best flavor, but dried rosemary and thyme can be substituted (use about 1 teaspoon each).
- Adjust the garlic amount according to your preference for a milder or stronger flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
