I feel like everyone needs a signature cozy comfort food dish, and I thiiiiink this might be mine: Garlic Herb Chicken with Honey Butter Carrots & Mashed Potatoes. It’s literally everything you want on one delicious plate.

The chicken gets a quick marinade with whole grain mustard, lemon, thyme, and garlic, so it’s packed with flavour before it even hits the pan. While that’s happening, the carrots roast in the oven until tender and caramelized, then get drizzled with a buttery honey glaze. The real star, though, might be the pan sauce—it’s silky, garlicky, and made right in the same pan as the chicken with white wine, stock, and a touch of Dijon.

Spoon everything over a pile of mashed potatoes, top with fresh herbs, and you’ve got a meal that feels special enough to impress guests, but easy enough for a weeknight when you just want something cozy and satisfying.

Why You’ll Love this Recipe:

• It’s a full meal in one go: Juicy chicken, buttery mashed potatoes, and sweet roasted carrots all cook at the same time for an easy, balanced dinner.
• Restaurant-quality sauce: The quick pan sauce made with the chicken drippings, white wine, and Dijon brings everything together.
• Cozy, classic flavours: Garlic, thyme, butter, and honey—simple ingredients that make the whole kitchen smell incredible.
• Easy to prep ahead: You can marinate the chicken, prep the carrots, and boil the potatoes earlier in the day to make dinnertime faster.
• Comfort food done right: It feels special enough for Sunday dinner but simple enough to satisfy a weeknight craving.

Ingredients:

For the Honey Butter Carrots:

• I’ve been loving Les Petites Carrots from Trader Joe’s; the small size is perfect for roasting, and the mix of colours looks so pretty on the plate. If your carrots are larger, cut them in half or quarters for a shorter roasting time. I used about 1 pound of carrots here.
• Prep carrots for roasting with some olive oil, salt + black pepper
• Honey Butter Glaze:
  • 2 tbsp butter
  • 1 tbsp honey
  • 1 grated garlic clove

For the Garlic Herb Chicken:

• 4–6 boneless, skinless chicken thighs (roughly 1–1.5 lbs)
• Marinade:
  • 2 tbsp whole grain mustard
  • Some fresh thyme
  • 2 tbsp olive oil
  • Juice and zest of 1 lemon
  • 1 grated garlic clove
  • ½ tsp salt
  • Black pepper

For the Pan Sauce:

• 1 minced shallot
• 2 minced garlic cloves
• ½ cup dry white wine + ½ cup chicken stock (or 1 cup chicken stock)
• 1 tbsp Dijon
• 2 tbsp cold butter

For the Mashed Potatoes:

• 4 large russet potatoes
• 4 tbsp butter, 2 oz cream cheese, and ½ cup whole milk heated together
• Salt to taste

Recipe Prep:

I wrote this recipe so you can prep as you go, since there are a few moving parts. But if you want to get ahead, here’s what you can do:

• Marinate the chicken: Get your chicken thighs in the marinade up to 24 hours before cooking. A 30-minute marinade is enough for delicious chicken, but if you can let it rest overnight in the fridge (in an airtight container), it’ll pick up even more flavour.
• Prep the carrots: Wash, peel, and slice the carrots in advance, then store them in a sealed container in the fridge until you’re ready to roast.
• Prep the potatoes: You can wash, peel, and chop the potatoes earlier in the day. Keep them submerged in cold water so they don’t brown. Or, boil them ahead of time and simply reheat the cooked potatoes in the microwave before mashing.

How to Make Garlic Herb Chicken with Honey Butter Carrots & Mashed Potatoes:

Step One: Make the Chicken Marinade

In a large bowl, whisk together 2 tbsp olive oil, lemon zest and juice, 2 tbsp whole grain mustard, a few sprigs of fresh thyme, 1 grated garlic clove, ½ tsp salt, and pepper. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes.

Step Two: Roast the Carrots

While the chicken marinates, preheat the oven at 425°F. Wash and prep the carrots, slicing them in half if they’re large. Place on a parchment-lined baking sheet with and drizzle with olive oil and season with salt and black pepper. Roast for 25–35 minutes; cooking time will vary based on carrot thickness.

Step Three: Make the Carrot Glaze

In a small pan, heat 2 tbsp butter, 1 tbsp honey, and 1 grated garlic clove until bubbly and fragrant. Let it bubble for about 30 seconds and then remove from the heat. You can reheat this on the stove when the carrots are done roasting, if needed.

Step Four: Start the Potatoes

While chicken is marinating and carrots are roasting, wash and peel potatoes and cut into 2-3” chunks. Add to a cold pot of salted water and bring to a boil. Cook until fork-tender (about 15 min). Drain, then return them to the hot pot for another 1-2 minutes to let the steam evaporate. Cover and set aside to keep warm until we’re ready to mash them.

Step Five: Cook the Chicken

Remove the chicken thighs from the marinade. Heat a drizzle of olive oil in a pan, and sear the chicken thighs for 4–5 minutes per side until golden and cooked through. Cook in batches if needed so that you don’t crowd the pan. Transfer to a plate and set aside.

Step Six: Make the Pan Sauce

In the same pan, add 1 minced shallot and 2 minced garlic cloves and sauté over low heat until fragrant. Deglaze with ½ cup white wine, then stir in ½ cup chicken stock and 1 tbsp Dijon mustard. Let the sauce reduce by half, then finish with 2 tbsp cold butter to bring the sauce together until it looks glossy. Keep warm on the stove.

Step Seven: Make the Mashed Potatoes

Mash the potatoes or put through a ricer. In a small saucepan, heat 4 tbsp butter, 2 oz cream cheese, and ½ cup milk just until the cream cheese melts. Stir the warm milk mixture into the potatoes and season with salt to taste.

Step Eight: Glaze the Carrots

The carrots should be done roasting now, so you can pour the honey butter glaze over them.

Step Nine: Make the Plates

Spoon mashed potatoes onto each plate, then top with the honey-glazed carrots, chicken thighs, and a generous spoonful of the pan sauce. Garnish with some fresh herbs (I like Italian parsley) and enjoy!

Substitutions:

Chicken: I used boneless, skinless chicken thighs here, but bone-in pieces work too—they’ll just take a little longer to cook through. Chicken breasts can be used as well; keep an eye on them and avoid overcooking. A kitchen thermometer is helpful for checking doneness (look for 165°F at the thickest part of the chicken).

Wine: Any dry white wine will work here—Sauvignon Blanc, Pinot Grigio, or Chardonnay are all great choices. You can also use alcohol-free white wine, or mix 1–2 tsp white wine vinegar with a few tbsp of chicken stock/water for a similar flavour boost while deglazing. Use extra stock if you want to totally skip the acidity.

Fresh thyme: Use rosemary, parsley, or even some dry Italian seasoning if that’s what you have on hand.

Potatoes: Russet potatoes make the fluffiest mash, but Yukon golds are great for a creamier texture.

Cream cheese: You can replace it with sour cream or just add extra butter for richness.

Honey: Maple syrup or brown sugar will give a similar sweetness for the carrot glaze.

How to Store:

Store everything in separate airtight containers in the fridge for up to 3 days or freeze for up to 2 months.

• Chicken: Reheat gently in a skillet with a splash of stock or water to keep it moist.
• Mashed potatoes: Warm on the stove or in the microwave with a bit of milk and butter until creamy again.
• Carrots: Reheat in a skillet or oven until warmed through.
• Pan sauce: Reheat over low heat, whisking in a cube of butter or splash of water to bring it back together.

Freezing tip: For best texture, freeze the chicken and sauce separately. Let everything cool completely before freezing, and thaw overnight in the fridge before reheating.

A classic, comforting chicken dinner that feels so much fancier than it is! Tag me on social if you try this one out, @britacooks! xx