Lemon Herb Chicken
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.
Servings: 5 servings
Calories: 642kcal
Ingredients
For the Chicken
- 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
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.
Nutrition
Calories: 642kcal | Carbohydrates: 50g | Protein: 42g | Fat: 31g | Fiber: 8.6g