Garlic Herb Butter Chicken with Creamy Mashed Potatoes and Roasted Carrots
Plate the chicken alongside the mashed potatoes and roasted carrots. Spoon the garlic herb butter sauce over everything and finish with fresh rosemary or thyme
Ingredients
- 680 g bone-in, skin-on chicken thighs
- 1 tbsp avocado oil
- 2 tbsp grass-fed butter
- 3 garlic cloves, minced
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme
- 80 ml chicken bone broth
- 1 tsp Dijon mustard
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 907 g yukon gold potatoes
- 4 tbsp grass-fed butter
- 120 ml heavy cream or whole milk
- 454 g carrots, peeled & sliced lengthwise
- 1 tbsp avocado oil
- 1 tsp fresh thyme
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
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Preheat oven to 205 °C. Pat chicken thighs dry and season both sides with salt, pepper & paprika.
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Heat olive oil in a Dutch oven over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden and crispy. Flip and cook another 2 minutes, then remove.
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Reduce heat to medium-low. Add butter, garlic, rosemary & thyme. Stir for 30–60 seconds until fragrant. Pour in bone broth and Dijon, scraping up the browned bits.
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Return chicken to the pot, skin-side up, and roast uncovered for 25–35 minutes, until the thickest part reaches at least 73.9 °C
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Once the chicken is done, toss carrots with oil, thyme, salt & pepper. Roast at 205 °C for 25–35 minutes, flipping halfway through.
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Meanwhile, add peeled & chopped potatoes to a pot of cold, salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.
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Drain potatoes and let steam dry for 1–2 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add butter, warm cream, salt & pepper. Mix briefly on low until smooth and creamy, being careful not to overmix.
Notes
Sea salt & black pepper to taste
Committed to this collection by the hand of Hunter.
