Description
A savory and flavorful dinner featuring herb-marinated chicken served with a side of roasted vegetables and creamy mashed potatoes.
Ingredients
Scale
- 4 chicken breasts (6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound assorted vegetables (carrots, bell peppers, zucchini)
- 2 tablespoons balsamic vinegar
- 2 pounds potatoes, peeled and quartered
- 1/2 cup heavy cream
- 4 tablespoons butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
- Coat the chicken breasts with the marinade and let sit for 30 minutes.
- On a baking sheet, toss the vegetables with balsamic vinegar, salt, and pepper.
- Place chicken breasts on another baking sheet and roast alongside vegetables for 25-30 minutes.
- Meanwhile, boil potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes and mash with heavy cream and butter until smooth.
- Plate the chicken with roasted vegetables and a scoop of mashed potatoes.
- Garnish with additional herbs if desired.
Notes
- For a spicier option, add crushed red pepper flakes to the marinade.
- Experiment with different vegetables based on seasonal availability.
- For a lighter version, substitute heavy cream with low-fat milk or broth in the mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg
Keywords: flavorful dinner, herb-marinated chicken, roasted vegetables, mashed potatoes