Lemon Herb Chicken
Servings: 5 servings
Nutrition
Calories: 642kcal | Carbohydrates: 50g | Protein: 42g | Fat: 31g | Fiber: 8.6g
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.
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Ingredients
For the Chicken
- 2 lbs (908 g) boneless Skinless chicken thighs
- 1.5 tbsp (23 g) Dijon mustard
- 1.5 tbsp (23 g) olive oil for the marinade
- 1.5 tbsp (23 g) lemon juice
- 2 tsp (6 g) garlic powder
- 2 tsp (6 g) onion powder
- 2 tbsp (2 g) dried oregano
- 1 tbsp (1 g) dried basil
- 1 tsp (6 g) salt
- 1 tbsp (15 g) oil for cooking the chicken
For the Mashed Potatoes
Instructions
For the Mashed Potatoes
- 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.
- Crush 4 cloves of garlic and add to the pot with the potatoes.
- 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.
- 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.
For the Chicken
- In a large bowl, mix together the oil, lemon juice, Dijon mustard, onion powder, garlic powder, oregano, basil, and salt.
- 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.
- 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.
- 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.
- 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.
For the Carrots
- Preheat your oven to 425 °F (218 °C).
- Wash your carrots and cut off the stems. Cut the carrots on a bias into 1-2 inch pieces.
- In a large bowl, toss the carrots with 1 tbsp of olive oil and a pinch of salt.
- Transfer the carrots to a sheet pan and bake for 10-12 minutes and flip. Bake an additional 8-10 minutes or until soft.
Serving
- This recipe makes 5 servings. Divide the ingredients evenly into your containers and top with chopped parsley for a garnish if you wish.
NUTRITIONAL INFO FOR THE Lemon Herb Chicken
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
249g
Protein
208.4g
Fat
153.2g
Calories
3208.4 cals
This Post Has 6 Comments
Thanks for the great recipe. FYI, mashed potatoes get weird in the freezer. So, you either deal with it, or keep these in the fridge and enjoy them within the week. This looks like it will keep us warm!
Absolutely delicious! Added crushed red pepper to the chicken and everything turned out fantastic!
There’s an error in the ingredient list.
It states you need yellow potatoes for the carrots part and vice-versa.
Why are we using a potato smasher? We have electricity now a days 🙂 electric mixer made quick work of those potatoes.
The spices on the chicken are spot on. I’d personally add 50% more carrots, but overall fantastic.
I only had yellow mustard and weather did not permit a correction of that. I’ll make this again this week with yellow mustard. Also, I like to leave the skins on for mashed potatoes, so I did. It saves a step, a little waste and yellow potatoes have such thin skins it’s not that bad.