Herb Roasted Chicken with Mashed Potatoes and Carrots

Instructions

Step 1 Preheat oven to 400°F (200°C).
Step 2 Pat chicken dry and rub with olive oil, thyme, parsley, garlic powder, paprika, salt, and pepper.
Step 3 Place chicken on a baking sheet and roast for 35–40 minutes until golden and cooked through.
Step 4 Boil potatoes in salted water for 12–15 minutes until fork tender, then drain.
Step 5 Mash potatoes with butter, milk, salt, and pepper until smooth and creamy.
Step 6 In a pan over medium heat, melt butter and add carrots.
Step 7 Stir in honey and salt, cooking for 8–10 minutes until carrots are tender and lightly glazed.
Step 8 Plate roasted chicken with mashed potatoes and carrots, then garnish with parsley if desired.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat chicken in the oven or air fryer to maintain crisp skin.
Microwave mashed potatoes with a splash of milk to keep them creamy.
Reheat carrots in a skillet or microwave until warmed through.
Freeze chicken and potatoes separately for up to 2 months for best quality.