Cooking a delicious meal that can transport you to the sun-soaked coasts of the Mediterranean is easier than you think. I’ve been perfecting this recipe for Mediterranean Herb-Roasted Chicken Thighs with Creamy Mashed Potatoes and Honey-Glazed Carrots, and it never fails to impress. The juicy, herb-infused chicken pairs beautifully with smooth, buttery mashed potatoes and sweet, caramelized carrots, making this dish not just a treat for the palate but also a feast for the eyes. Perfect for a family dinner or an intimate gathering, this meal brings comfort and elegance to your table.
Why you’ll love this dish
This recipe stands out for numerous reasons. First off, it’s an enticing blend of flavors that showcases the vibrant ingredients of the Mediterranean. The chicken thighs, marinated in olive oil, lemon, and garlic, become tender and aromatic as they roast. Creamy mashed potatoes add a lush texture, while honey-glazed carrots offer a touch of sweetness that rounds out the meal.
You’ll appreciate the convenience this dish provides—it’s quick enough for a weeknight dinner yet elegant enough for special occasions. Plus, it’s budget-friendly, relying on simple ingredients that you likely already have at home. Your family is sure to love it, making it a win-win for everyone involved.
"This is our new favorite recipe! The chicken was so juicy and flavorful, and those carrots—oh my! My kids gobbled it up!" – A Happy Home Cook
Preparing Mediterranean Herb-Roasted Chicken Thighs with Creamy Mashed Potatoes & Honey-Glazed Carrots
This delightful recipe consists of roasting chicken thighs while simultaneously preparing creamy mashed potatoes and sweet, glazed carrots. The process is straightforward and divided into three main components: marinating and roasting the chicken, boiling and mashing the potatoes, and caramelizing the carrots. You’ll be relishing a hearty meal in no time!
What you’ll need
- 8 bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 pounds potatoes, peeled and diced
- 1/2 cup milk
- 4 tablespoons butter
- Honey (for glazing carrots)
- 1 pound carrots, peeled and cut into sticks
- Fresh herbs (such as rosemary and thyme) for garnish
Substitutions: If you want to lighten up the meal, skinless chicken thighs or chicken breasts also work well. For more flavor, feel free to add spices like paprika or oregano to the chicken marinade.
