Instructions
step 1 Preheat oven to 400°F (200°C).
step 2 In a bowl, mix olive oil, rosemary, thyme, parsley, garlic powder, onion powder, lemon juice, salt, and pepper.
step 3 Rub the mixture all over the chicken thighs and place them in a baking dish.
step 4 Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F and skin is golden brown.
step 5 Meanwhile, boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot.
step 6 Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper. Adjust consistency with more milk if needed.
step 7 Steam or boil green beans for 4-5 minutes until tender-crisp. Drain, then sauté in butter with garlic for 2-3 minutes. Season with salt and pepper.
step 8 For optional glazed carrots, boil sliced carrots until fork-tender. Drain and toss in a skillet with butter, honey, thyme, salt, and pepper for 3-4 minutes.
step 9 Serve the herb-roasted chicken with mashed potatoes, green beans, and carrots. Spoon pan juices over the chicken and potatoes. Garnish with parsley.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 4 days. Reheat chicken and veggies in the oven at 350°F until warmed through. Mashed potatoes can be reheated in the microwave or stovetop with a splash of milk to maintain creaminess.
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