This comforting, well-balanced meal brings together crispy herb-roasted chicken thighs, rich homemade gravy, creamy mashed potatoes, and lightly sweet glazed carrots. It’s a satisfying dinner that feels special without being complicated, perfect for a cozy night in or a relaxed weekend meal.
Why You’ll Love This Recipe
This recipe delivers a complete, hearty plate with classic flavors that work beautifully together. The chicken is juicy on the inside with crispy skin, the gravy is deeply savory, and the sides add both creaminess and natural sweetness. It’s straightforward to prepare, uses simple ingredients, and feels like a restaurant-quality meal made at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and gravy
2 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or dried rosemary
1 tablespoon olive oil
2 garlic cloves, finely minced
1 tablespoon butter
200 milliliters chicken stock
1 teaspoon cornstarch (optional, for thickening)
1 tablespoon fresh parsley, finely chopped (for garnish)
For the mashed potatoes
3 medium potatoes, peeled and cut into chunks
1 teaspoon salt for boiling water
2 tablespoons butter
50 to 70 milliliters milk or cream
1 tablespoon fresh parsley, finely chopped (optional)
For the glazed carrots
6 to 8 baby carrots or 3 large carrots, peeled and sliced
1 tablespoon butter
1 teaspoon honey or maple syrup
1/8 teaspoon dried thyme
Salt and black pepper to taste
Directions
Prepare the mashed potatoes by placing the chopped potatoes in a pot of salted water. Bring to a boil and cook for 15 to 18 minutes, until the potatoes are fork-tender. Drain well, then mash with butter and milk or cream until smooth. Season with salt to taste and keep warm.
Preheat the oven to 200°C (392°F). Season the chicken thighs evenly with salt, black pepper, dried thyme or rosemary, and minced garlic.
Heat the olive oil in an oven-safe skillet over medium heat. Place the chicken thighs skin-side down and sear for 3 to 4 minutes until the skin is golden and crisp. Flip the chicken and transfer the skillet to the oven.
Roast the chicken for 25 to 30 minutes, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove the chicken from the pan and keep warm.
To make the gravy, return the skillet to the stovetop over medium heat. Add the butter and chicken stock, scraping up any browned bits from the pan. If using cornstarch, dissolve it in a small amount of cold stock first, then stir it into the pan. Simmer for about 5 minutes until slightly thickened. Stir in chopped parsley.
While the gravy simmers, prepare the carrots. Melt the butter in a skillet over medium heat and add the carrots. Cook for 5 minutes, then add honey or maple syrup, dried thyme, salt, and black pepper. Continue cooking for another 5 minutes until the carrots are tender and glossy.
Serve the chicken over mashed potatoes, spoon gravy on top, and add the glazed carrots on the side. Garnish with extra parsley if desired.
Servings and timing
This recipe serves 2 people.
Preparation time is approximately 20 minutes, and cooking time is about 40 minutes, for a total time of around 1 hour.
Variations
You can use boneless chicken thighs or chicken breasts, adjusting the cooking time to avoid overcooking. Garlic or roasted onion can be mixed into the mashed potatoes for extra depth. For a lighter sauce, the gravy can be made using vegetable stock instead of chicken stock.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or milk to keep the chicken and potatoes moist.
FAQs
Can I make this recipe ahead of time?
Yes, the components can be prepared in advance and reheated just before serving.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear.
Can I use boneless chicken thighs?
Yes, boneless thighs work well, but they will cook faster, so reduce the roasting time.
What can I substitute for honey in the carrots?
Maple syrup works well, or you can omit the sweetener for a more savory version.
Can I make the mashed potatoes dairy-free?
Yes, replace butter with olive oil and use a plant-based milk.
Is cornstarch necessary for the gravy?
No, it is optional. The gravy will still be flavorful but slightly thinner without it.
Can I add vegetables to the roasting pan?
Yes, onions or garlic cloves can be roasted alongside the chicken for extra flavor.
What potatoes are best for mashing?
Starchy potatoes like russet or all-purpose potatoes give the creamiest result.
Can this meal be frozen?
It is best enjoyed fresh, but the chicken and gravy can be frozen separately for up to one month.
How can I reduce the calories?
Use less butter, choose milk instead of cream, and serve slightly smaller portions.
Conclusion
Herb-roasted chicken thighs with gravy, mashed potatoes, and glazed carrots make a classic, comforting meal that’s both satisfying and approachable. With simple ingredients and clear steps, this recipe is easy to master and perfect for enjoying a homemade dinner that feels truly special.
This cozy, classic meal features crispy herb-roasted chicken thighs served with creamy mashed potatoes, rich homemade gravy, and sweet glazed carrots. It’s a balanced, satisfying dinner perfect for relaxed evenings or weekend meals.
Author:Sophia
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:2 servings
Category:Main Dish
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
2 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or rosemary
1 tablespoon olive oil
2 garlic cloves, finely minced
1 tablespoon butter
200 ml chicken stock
1 teaspoon cornstarch (optional)
1 tablespoon fresh parsley, finely chopped
3 medium potatoes, peeled and chopped
1 teaspoon salt (for boiling)
2 tablespoons butter (for potatoes)
50–70 ml milk or cream
1 tablespoon parsley (optional, for potatoes)
6–8 baby carrots or 3 large carrots, peeled and sliced
1 tablespoon butter (for carrots)
1 teaspoon honey or maple syrup
1/8 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Boil chopped potatoes in salted water for 15–18 minutes until tender. Drain and mash with butter and milk. Season to taste and keep warm.
Preheat oven to 200°C (392°F). Season chicken thighs with salt, pepper, thyme or rosemary, and minced garlic.
Heat olive oil in oven-safe skillet over medium heat. Sear chicken skin-side down for 3–4 minutes until golden. Flip and transfer skillet to oven. Roast 25–30 minutes until internal temp reaches 75°C (165°F).
Remove chicken and keep warm. For the gravy, return skillet to stovetop. Add butter and chicken stock, scraping up browned bits. If using, mix cornstarch with a little cold stock and stir in. Simmer for 5 minutes until thickened. Stir in parsley.
For glazed carrots, melt butter in a skillet over medium heat. Add carrots and cook for 5 minutes. Add honey or maple syrup, thyme, salt, and pepper. Cook another 5 minutes until tender and glossy.
Plate chicken over mashed potatoes, spoon gravy on top, and serve with glazed carrots. Garnish with extra parsley if desired.
Notes
Boneless thighs or chicken breasts can be used—adjust cooking time accordingly.
Add garlic or roasted onion to mashed potatoes for extra flavor.
Vegetable stock can be used for a lighter gravy.
Maple syrup is a great substitute for honey in the carrots.
