Ingredients
Equipment
Method
- Make the chicken marinade: In a large bowl, whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, a few sprigs of fresh thyme, 1 grated garlic clove, 1/2 tsp salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes.
- Roast the carrots: While the chicken marinates, preheat the oven to 425°F. Wash and prep the carrots, slicing them in half if they’re large. Place on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 25–35 minutes, depending on carrot thickness.
- Make the carrot glaze: In a small pan, heat 2 tbsp butter, 1 tbsp honey, and 1 grated garlic clove until bubbly and fragrant. Let it bubble for about 30 seconds, then remove from heat. Reheat on the stove when the carrots are done roasting, if needed.
- Start the potatoes: While chicken is marinating and carrots are roasting, wash and peel potatoes and cut into 2-3” chunks. Add to a cold pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain, then return them to the hot pot for another 1-2 minutes to let steam evaporate. Cover and set aside to keep warm.
- Cook the chicken: Remove the chicken thighs from the marinade. Heat a drizzle of olive oil in a pan, and sear the chicken thighs for 4–5 minutes per side until golden and cooked through. Cook in batches if needed to avoid crowding the pan. Transfer to a plate and set aside.
- Make the pan sauce: In the same pan, add 1 minced shallot and 2 minced garlic cloves and sauté over low heat until fragrant. Deglaze with 1/2 cup white wine, then stir in 1/2 cup chicken stock and 1 tbsp Dijon mustard. Let the sauce reduce by half, then finish with 2 tbsp cold butter to make it glossy. Keep warm on the stove.
- Make the mashed potatoes: Mash the potatoes or put them through a ricer. In a small saucepan, heat 4 tbsp butter, 2 oz cream cheese, and 1/2 cup milk just until the cream cheese melts. Stir the warm milk mixture into the potatoes and season with salt to taste.
- Glaze the carrots: Pour the honey butter glaze over the roasted carrots.
- Assemble the plates: Spoon mashed potatoes onto each plate, then top with the honey-glazed carrots, chicken thighs, and a spoonful of the pan sauce. Garnish with fresh herbs and serve.
Notes
This recipe is designed for ease and flavor, making it a great option for weeknight dinners. Adjust cooking times for carrots based on their size and thickness. Feel free to substitute chicken breasts for thighs if preferred, adjusting cooking time accordingly.