Butter-Basted Chicken with Mashed Potatoes and Carrots
3 carrots, sliced 1 tablespoon olive oil
1 bunch fresh time, roughly chopped, divided
2 russet potatoes, peeled and diced
1/2 cup milk
2 – 3 chicken breasts
2 tablespoons butter, divided
2 tablespoons shredded parmesan
Salt and Pepper
Preheat the oven to 400 degrees.
While the potatoes cook, heat a drizzle of oil in a large pan over medium heat. Season the chicken on all sides with salt and pepper. Sear the chicken: Add the chicken to the pan and sear for 5-6 minutes per side, until just cooked through and juices run clear when pierced with a knife.
Mash the potatoes: In the same pot you cooked the potatoes in, heat 1 Tablespoon butter and the minced garlic over low heat.
Cook for 30 seconds, until fragrant and melted. Return the drained potatoes to the pot along with the milk. Mash with potato masher (or ricer) until very smooth.
Mash in the Parmesan cheese and season very generously with salt and freshly ground black pepper.
Serve the chicken on a bed of mashed potatoes and roasted carrots.