Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the olive oil, garlic, parsley, thyme, rosemary, paprika, salt, black pepper, and lemon juice.
Step 3. Pat the chicken dry with paper towels and rub the herb mixture evenly over all sides.
Step 4. Arrange the chicken in a roasting pan or on a baking sheet.
Step 5. Roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crisp.
Step 6. While the chicken roasts, place the potatoes in a large pot and cover with cold salted water.
Step 7. Bring to a boil and cook for 15 to 20 minutes, or until fork-tender.
Step 8. Drain the potatoes and return them to the pot.
Step 9. Add the butter, warm milk, heavy cream, salt, and black pepper.
Step 10. Mash until smooth and creamy, then keep warm.
Step 11. Place the baby carrots in a saucepan and cover with water. Bring to a boil and cook for 5 to 7 minutes until just tender. Drain well.
Step 12. Melt the butter in a skillet over medium heat and add the carrots.
Step 13. Stir in the honey, brown sugar, and salt.
Step 14. Cook for 3 to 5 minutes, stirring occasionally, until the carrots are glossy and lightly glazed.
Step 15. Remove from the heat and toss with fresh parsley.
Step 16. Spoon the mashed potatoes onto serving plates and drizzle with a little melted butter.
Step 17. Add the herb roasted chicken and glazed carrots alongside the potatoes.
Step 18. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes to maintain crispy skin.
Warm the mashed potatoes with a splash of milk or cream to restore their creamy texture.
Reheat the glazed carrots in a skillet over medium-low heat until warmed through.
Freeze the chicken and mashed potatoes separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
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