Description
A comforting dish featuring marinated chicken served with colorful roasted vegetables and creamy mashed potatoes, perfect for family dinners or gatherings.
Ingredients
Scale
- 4 Chicken breasts or thighs
- 2 tablespoons Olive Oil
- 2 teaspoons Rosemary
- 2 teaspoons Thyme
- 3 cloves Garlic, minced
- Salt and Pepper, to taste
- 2 Carrots, chopped
- 1 Broccoli head, chopped
- 1 Bell Pepper, chopped
- 1 Zucchini, chopped
- 2 Potatoes (Yukon Gold or Russets), peeled and cubed
- ½ cup Milk
- 2 tablespoons Butter
Instructions
- In a mixing bowl, whisk together olive oil, salt, black pepper, rosemary, thyme, and minced garlic. Toss the chicken in this marinade, ensuring each piece is coated. Marinate for at least 30 minutes.
- Preheat your oven to 425°F (220°C).
- Meanwhile, chop your vegetables—carrots, broccoli, bell peppers, zucchini—into uniform pieces. Toss them with olive oil, salt, and pepper.
- For the potatoes, boil peeled and cubed potatoes in salted water for about 15-20 minutes until tender. Drain and mash with milk and butter.
- Arrange the marinated chicken and vegetables in a roasting pan and roast for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing. Serve alongside the creamy mashed potatoes and roasted vegetables.
Notes
Marinate the chicken overnight for deeper flavor. Feel free to substitute vegetables or adapt the recipe to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 90mg