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Herb-Roasted Chicken Thighs with Gravy, Mashed Potatoes & Glazed Carrots

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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

  1. 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.
  2. Preheat oven to 200°C (392°F). Season chicken thighs with salt, pepper, thyme or rosemary, and minced garlic.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Nutrition

Find it online: https://savorymomskitchen.com/herb-roasted-chicken-thighs-with-gravy-mashed-potatoes-glazed-carrots/