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Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots
Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

Herby Butterbasted Chicken with Peppery Potato Mash and Crispy Carrots

1. Preheat oven and roast carrots: Preheat oven to 400 degrees. Mince 1 clove garlic, smash remaining clove. Roast the peeled carrots into ½-inch coins tossed on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper until softened (25 minutes).

2. Prep and Boil Potatoes: Place peeled and cut potatoes into ¾-inch cubes in a medium pot with a pinch of salt and enough water to cover. Bring to a boil, after that drain them.

3. Cook chicken: Season chicken on all sides with salt and pepper. Sear until golden brown and almost cooked.

4. Baste chicken and make glaze: Add 1 TBSP butter, smashed garlic, and thyme sprigs to pan. Once butter melts, tilt pan towards you and repeatedly spoon infused butter over chicken for about 30 seconds. Add demi-glace and ½ cup water, and increase heat to high. Stir to combine, then reduce until thick. Spoon glaze over chicken. Remove from pan and set aside to rest.

5. Mash potatoes: We all know how to that. Add milk, mash in Parmesan cheese, and season with salt and lots of pepper.

6 Plate: Serve chicken on a bed of mashed potatoes and carrots.

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