Roasted Chicken with Garlic Mashed Potatoes, Roasted Carrots, and Broccoli
A complete oven-roasted dinner of herb-garlic roasted chicken served with creamy garlic mashed potatoes, sweet roasted carrots, and tender broccoli — all simple, family-friendly, and made mostly in one oven.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 4
- Method: Main
- Cuisine: American
Ingredients
- For the chicken: 4 bone-in, skin-on chicken thighs (about 1.5–2 lb), 2 tbsp olive oil, 1 tbsp fresh lemon juice, 3 garlic cloves minced, 1 tsp dried thyme (or 1 tbsp fresh thyme leaves), 1 tsp dried rosemary (crushed) or 1 tbsp fresh chopped, 1 tsp kosher salt, 1/2 tsp black pepper
- For the carrots: 1 lb carrots, peeled and halved lengthwise (or baby carrots), 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp honey (optional for glaze)
- For the mashed potatoes: 2 lb russet or Yukon Gold potatoes, peeled and cut into 2–3" chunks, 4 tbsp unsalted butter, 1/2 cup whole milk (or cream) warmed, 3 garlic cloves minced or roasted (adjust to taste), 1 tsp kosher salt, 1/2 tsp black pepper
- For the broccoli: 1 head broccoli (about 1 lb) cut into florets, 1 tbsp olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper, 1–2 tbsp lemon juice (optional)
- Finishing: chopped fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment and set aside.
- Prepare the chicken: In a bowl combine 2 tbsp olive oil, lemon juice, minced garlic, thyme, rosemary, 1 tsp salt and 1/2 tsp pepper; rub mixture all over the chicken thighs, especially under the skin where possible. Let rest while you prep vegetables.
- Prepare carrots: Toss carrots with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper; spread on one side of the baking sheet in a single layer. If using honey glaze, reserve honey for the last 10 minutes of roasting.
- Roast chicken and carrots: Arrange chicken thighs skin-side up on the other side of the baking sheet (leave some space between pieces). Roast at 425°F for 30–40 minutes until chicken registers 165°F (74°C) at the thickest part and skin is golden; if using honey glaze, brush carrots (and chicken, optionally) with honey during the final 8–10 minutes and continue roasting until caramelized.
- While chicken roasts — start potatoes: Place potato chunks in a large pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, about 15–18 minutes. Drain well.
- Make garlic mashed potatoes: Return drained potatoes to the hot pot to steam briefly, then mash with 4 tbsp butter, warmed 1/2 cup milk (add more if needed for desired consistency), minced or roasted garlic, 1 tsp salt and 1/2 tsp pepper until smooth and creamy. Keep covered and warm.
- Roast or steam broccoli: If roasting, toss florets with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper and spread on a separate baking sheet; roast at 425°F for 10–12 minutes until tender-crisp. Or steam broccoli for 4–6 minutes until bright green and tender. Finish with a squeeze of lemon if desired.
- Plate and serve: Spoon garlic mashed potatoes onto plates, add roasted carrots and broccoli, and place a roasted chicken thigh on top. Garnish with chopped parsley.
Notes
1) To save time, roast carrots and chicken together on one sheet and roast broccoli separately for a shorter time so it doesn’t overcook. 2) For extra-rich mashed potatoes, substitute half-and-half or heavy cream for the milk and add an extra tablespoon of butter. 3) Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe doneness.
Nutrition
- Calories: 650
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 140 mg