Glazed Garlic Herb Chicken & Creamy Mashed Potatoes (Print Version)

Glazed garlic herb chicken, pan-seared and oven-finished, paired with dreamy, creamy mashed potatoes. A comforting, flavorful meal that feels like a hug.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten-Free (check seasonings)

# Ingredients:

→ For the Glazed Garlic Herb Chicken

01 - Bone-in, Skin-on Chicken Thighs (4-6 pieces)
02 - Olive Oil (2 tbsp)
03 - Fresh Garlic (6-8 cloves, minced)
04 - Fresh Rosemary (2 sprigs, chopped)
05 - Fresh Thyme (4 sprigs, chopped)
06 - Honey (3 tbsp)
07 - Apple Cider Vinegar (1 tbsp)
08 - Dijon Mustard (1 tbsp)
09 - Smoked Paprika (1 tsp)
10 - Salt & Black Pepper (to taste)

→ For the Creamy Mashed Potatoes

11 - Russet Potatoes (2 lbs, peeled and quartered)
12 - Unsalted Butter (1/2 cup / 1 stick, softened)
13 - Whole Milk (1/2 cup, warmed)
14 - Heavy Cream (1/4 cup, warmed)
15 - Salt & Black Pepper (to taste)

→ Finishing Touches

16 - Fresh Parsley (2 tbsp, chopped, for garnish)

# Instructions:

01 - Alright, first things first, let's get that amazing glaze ready for our Glazed Garlic Herb Chicken. In a small bowl, whisk together the minced garlic, chopped rosemary, chopped thyme, honey, apple cider vinegar, Dijon mustard, smoked paprika, a good pinch of salt, and some fresh black pepper. Give it a good stir until everything is nicely combined. This is where you'll start smelling all those incredible aromas mingling – it's seriously intoxicating, and makes me want to just dive in! I always give it a quick taste here and adjust the salt or honey if needed, because who doesn't love a perfectly balanced glaze?
02 - Now for the chicken! Pat those chicken thighs super dry with paper towels – this is crucial for crispy skin, don't skip it! Season both sides generously with salt and pepper. Heat a large oven-safe skillet (cast iron is my fave here, honestly) over medium-high heat with a tablespoon of olive oil. Once shimmering, place the chicken thighs skin-side down. Let them sear undisturbed for about 6-8 minutes until the skin is deeply golden brown and wonderfully crispy. This step gives our Glazed Garlic Herb Chicken that incredible texture. I once flipped them too early and lost all that beautiful crispiness – major oops!
03 - Flip the chicken thighs over. Now, spoon about half of that glorious garlic herb glaze all over the chicken. Transfer the skillet to your preheated oven (set to 375°F / 190°C). Let it roast for 15-20 minutes, or until the internal temperature of the Glazed Garlic Herb Chicken reaches 165°F (74°C). The glaze will get beautifully caramelized and sticky, filling your kitchen with the most incredible smells. This is where the magic happens, turning plain chicken into something extraordinary!
04 - Once cooked, remove the skillet from the oven. Spoon the remaining glaze over the Glazed Garlic Herb Chicken. Let the chicken rest in the skillet for 5-10 minutes. Resting is super important, guys; it allows the juices to redistribute, ensuring every bite is tender and flavorful. I used to be so impatient and cut into it right away, and it was always a bit drier. Don't make my mistakes! While it rests, you can focus on those dreamy mashed potatoes.
05 - While your chicken is doing its thing, let's get those Creamy Mashed Potatoes going. Place the peeled and quartered russet potatoes in a large pot. Cover them with cold water by about an inch, then add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. This is where I always forget to salt the water, and then my potatoes taste bland later. Don't be like me; season that water!
06 - Drain the cooked potatoes really well. Seriously, make sure they're dry; excess water is the enemy of creamy potatoes! Return them to the hot, empty pot over low heat for a minute or two to evaporate any remaining moisture. Add the softened butter to the hot potatoes and mash until mostly smooth. Gradually add the warmed whole milk and heavy cream, continuing to mash until you reach your desired creamy consistency. Season generously with salt and black pepper to taste. I love mine super smooth, so I really go for it with the masher!

# Notes:

01 - Honestly, don't skimp on the fresh herbs for the chicken glaze; it makes a huge difference in flavor, I tried dried once, and it just wasn't the same vibrant punch.
02 - You can prep the glaze a day ahead! Just mix everything, cover, and chill. It saves a little chaos when you're ready to cook, especially if you're like me and dinner time is usually a sprint.
03 - No russets for the potatoes? Yukon Golds work beautifully too for that creamy texture. I've even used red potatoes in a pinch, just leave the skins on for a rustic feel.
04 - For a pretty plate, spoon the mashed potatoes onto the center and nestle the chicken right on top, then drizzle any extra pan glaze over everything. It looks so inviting!

# Tools You'll Need:

01 - Large oven-safe skillet (cast iron recommended)
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife
06 - potato masher
07 - large pot
08 - measuring cups and spoons.

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 30g

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