Lemon Herb Chicken

About This Recipe

This Lemon Herb Chicken is made up of marinated chicken thighs, roasted carrots, and garlic butter mashed potatoes. It is packed with flavor and a great option for your lunches or dinners for the week.

Ingredients

• 2 lbs boneless Skinless chicken thighs
• 1.5 tbsp Dijon mustard
• 1.5 tbsp olive oil (for the marinade)
• 1.5 tbsp lemon juice
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp salt
• 1 tbsp oil (for cooking the chicken)
• 2 lbs yellow potatoes
• 4 cloves garlic
• 5 tbsp butter
• 0.5 cups milk
• salt and pepper to taste
• 1.5 lbs carrots
• 1 tbsp oil
• salt and pepper to taste
• 0.25 cups chopped parsley (optional)

Instructions

1. Wash and peel your potatoes. I used 2 lbs of after they were peeled. Cut them into a large dice and add to a large pot.
2. Crush 4 cloves of garlic and add to the pot with the potatoes.
3. Fill the pot with water until the potatoes are covered and place over high heat. Bring to a boil and cook until the potatoes are soft.
4. Once the potatoes are easily pierced by a fork, drain away the water and add in the butter, and milk. Use a potato masher to mash the potatoes and garlic together and mix in the butter and milk. Season with salt and pepper to taste.
5. In a large bowl, mix together the oil, lemon juice, Dijon mustard, onion powder, garlic powder, oregano, basil, and salt.
6. Cut the chicken thighs into thin strips, about 1/4" in thickness. Trim away any excess fat. The thin strips will help it to cook faster and the marinade to reach more surface area.
7. Place the chicken into the marinade and mix it around until completely coated. You don't have to marinate this, but it can help to deepen the flavors. I let mine sit for 30 minutes.
8. In a skillet over medium high heat. You will want to cook this chicken in batches to prevent overcrowding so that the chicken browns properly. I have accounted for an additional 1 tbsp of oil to assist you in cooking this chicken. Add a little splash for each batch or use cooking spray to help you cook.
9. Add a splash of oil to the pan and a batch of the chicken. Spread it across the bottom of the pan and try to give each piece some space. Cook for 2-3 minutes and then mix around to flip to the other side. Once the pieces have browned and cooked through, move them to a plate and continue cooking the remaining chicken until finished.
10. Preheat your oven to 425 °F.
11. Wash your carrots and cut off the stems. Cut the carrots on a bias into 1-2 inch pieces.
12. In a large bowl, toss the carrots with 1 tbsp of olive oil and a pinch of salt.
13. Transfer the carrots to a sheet pan and bake for 10-12 minutes and flip. Bake an additional 8-10 minutes or until soft.
14. This recipe makes 5 servings. Divide the ingredients evenly into your containers and top with chopped parsley for a garnish if you wish.