Baked Chicken Breast with Roasted Carrots and Garlic Mashed Potatoes
Moist baked chicken breast served with sweet roasted carrots and creamy garlic mashed potatoes, a complete and satisfying dinner perfect for any night of the week. This recipe is designed for beginner cooks, ensuring a delicious and achievable meal.
Ingredients
- •4 boneless, skinless chicken breasts (about 6-8 oz each)
- •1 tbsp olive oil, plus 2 tbsp for vegetables
- •1 tsp dried Italian seasoning
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •1/4 tsp salt
- •1/4 tsp black pepper
- •1 lb carrots, peeled and cut into 1-inch pieces
- •2 lbs russet potatoes, peeled and quartered
- •4 cloves garlic, minced (for mashed potatoes)
- •1/2 cup milk (whole or 2%)
- •1/4 cup unsalted butter
- •Salt and black pepper to taste (for mashed potatoes)
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the chicken and carrots.
- 2
Prepare the chicken: Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tbsp olive oil, Italian seasoning, garlic powder, onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over both sides of the chicken breasts. Place the seasoned chicken on one side of the prepared baking sheet.
- 3
Prepare the carrots: In a medium bowl, toss the cut carrots with 2 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Spread the seasoned carrots in a single layer on the other side of the baking sheet with the chicken.
- 4
Bake the chicken and carrots: Place the baking sheet in the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender and slightly caramelized. Remove from oven and let chicken rest for 5 minutes before slicing.
- 5
While the chicken and carrots bake, prepare the mashed potatoes: Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender. Drain the potatoes thoroughly.
- 6
Return the drained potatoes to the hot pot. Add the minced garlic, milk, and butter. Mash with a potato masher until smooth and creamy. Season with salt and black pepper to taste. If needed, add a little more milk for desired consistency.
- 7
Serve the baked chicken breast with roasted carrots and garlic mashed potatoes. Garnish with fresh chopped parsley, if desired.
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