Ingredients
Scale
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons fresh herbs (thyme, rosemary)
- 1 pound potatoes
- 1/2 cup milk
- 2 tablespoons butter
- 4 large carrots
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and brown chicken thighs on both sides.
- Add chicken broth and fresh herbs, then transfer to the oven and bake for 25 minutes.
- While chicken is baking, peel and chop potatoes. Boil until tender, then drain.
- Mash potatoes with milk and butter, seasoning with salt and pepper to taste.
- For the glazed carrots, slice carrots and cook in a pan with brown sugar until caramelized.
- Serve chicken with gravy, creamy mash, and glazed carrots.
Notes
- For extra flavor, marinate chicken for a few hours before cooking.
- Use leftovers in sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking and Boiling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg