Name: Juicy Herb-Roasted Chicken with Garlic Mashed Potatoes & Glazed Carrots – Classic, Cozy & Delicious!
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or breasts; 2 tbsp olive oil or melted butter; 3 garlic cloves, minced; 1 tsp each fresh chopped rosemary, thyme, and parsley (or 1/3 tsp each dried); Salt and pepper, to taste; Lemon wedges (optional for serving); 2 lbs Yukon gold or russet potatoes, peeled and chopped; 4 garlic cloves (for boiling); 1/4 cup butter; 1/2 cup heavy cream or milk; Salt and pepper, to taste; 2 tbsp chopped chives or parsley (optional); 1 lb carrots, peeled and sliced; 2 tbsp butter; 2 tbsp brown sugar or honey; Pinch of salt; 1 tsp fresh thyme or parsley (optional)

Juicy Herb-Roasted Chicken with Garlic Mashed Potatoes & Glazed Carrots is one of my favorite feel-good meals. It’s classic, cozy, and full of comforting flavors that remind me of home-cooked Sunday dinners. The chicken is tender and aromatic, the mashed potatoes are rich and creamy with just the right amount of garlic, and the glazed carrots add a sweet, buttery finish to the plate.

Why You’ll Love This Recipe

I love this recipe because it hits every note—flavorful, hearty, and beautifully balanced. The herb-roasted chicken comes out golden and juicy every time, thanks to a simple blend of fresh herbs and butter. The garlic mashed potatoes are velvety and indulgent without being heavy, and the glazed carrots bring a touch of sweetness and color. It’s a full, satisfying dinner that makes any night feel special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the herb-roasted chicken:

Bone-in, skin-on chicken thighs or breasts
Olive oil or melted butter
Garlic, minced
Fresh rosemary, thyme, and parsley (or dried herbs if needed)
Salt and pepper
Lemon wedges (optional for serving)

For the garlic mashed potatoes:

Yukon gold or russet potatoes, peeled and chopped
Garlic cloves
Butter
Heavy cream or milk
Salt and pepper
Fresh chives or parsley (optional for garnish)

For the glazed carrots:

Carrots, peeled and sliced
Butter
Brown sugar or honey
Salt
Fresh thyme or parsley (optional)

directions

Roast the chicken:
I preheat the oven to 400°F (200°C). I rub the chicken pieces with olive oil or butter, then season with garlic, herbs, salt, and pepper. I roast them in a baking dish or on a sheet pan for 35–45 minutes, until golden brown and the internal temp reaches 165°F. I let them rest for a few minutes before serving.
Make the mashed potatoes:
While the chicken roasts, I boil the potatoes and whole garlic cloves in salted water until fork-tender. I drain them and mash with butter, warm cream or milk, salt, and pepper until smooth and fluffy. I stir in chopped herbs if I want extra freshness.
Glaze the carrots:
In a skillet, I melt butter and add brown sugar or honey. I stir in the carrots and a pinch of salt, then cook over medium heat until they’re tender and glossy, about 10–15 minutes. I finish with herbs for color and aroma.
I plate everything together—slicing the chicken if needed, spooning the mashed potatoes next to it, and scattering the glazed carrots alongside for a full, comforting meal.

Servings and timing

This recipe serves about 4 people. It takes around 20 minutes to prep and 45 minutes to cook, so I usually have it ready in just over an hour.

Variations

I sometimes use boneless chicken for quicker cooking, or even roast a whole spatchcocked chicken when I want to serve a crowd. For the mash, I swap in roasted garlic for a deeper flavor or use sour cream instead of milk. The carrots can also be made with maple syrup instead of sugar for a richer glaze.

storage/reheating

I store the chicken, potatoes, and carrots in separate airtight containers in the fridge for up to 3 days. To reheat, I use the oven for the chicken to keep the skin crisp, and the microwave or stovetop for the sides. A splash of milk or butter helps bring the mashed potatoes back to life when reheating.

FAQs

Can I use dried herbs for the chicken?

Yes, I often use dried herbs when I don’t have fresh on hand. I just use about one-third the amount since dried herbs are more concentrated.

How do I keep the chicken from drying out?

I roast it skin-on and bone-in for maximum juiciness, and I don’t overcook it. Letting it rest before slicing also helps keep it moist.

What’s the best potato for mashing?

I prefer Yukon gold for their buttery texture, but russets work well too if I want them extra fluffy.

Can I prep this meal ahead?

Yes, I’ve made all three components ahead and reheated just before serving. I store the chicken and sides separately and reheat gently to avoid drying anything out.

Are there shortcuts for busy nights?

Definitely. I’ve used rotisserie chicken and paired it with stovetop mashed potatoes and microwaved carrots with a quick butter glaze. It still tastes great and saves time.

Conclusion

Juicy Herb-Roasted Chicken with Garlic Mashed Potatoes & Glazed Carrots is everything I want in a cozy, satisfying meal. It’s full of flavor, texture, and warmth—perfect for family dinners, meal prep, or when I just want something hearty and homemade. It’s a classic I come back to again and again because it never fails to comfort and impress.