🍗 Garlic Butter Chicken with Creamy Mashed Potatoes & Roasted Vegetables

Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 tbsp butter
4 garlic cloves, minced
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
For the Mashed Potatoes:
2 lb potatoes, peeled and cubed
3 tbsp butter
½ cup warm milk
½ tsp salt
¼ tsp black pepper
For the Roasted Vegetables:
2 carrots, sliced
2 cups broccoli florets
1 cup baby potatoes, halved
½ red onion, cut into wedges
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt and black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
Season the chicken breasts with paprika, Italian seasoning, salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden brown.
Add the butter and minced garlic. Spoon the garlic butter over the chicken for 1–2 minutes.
Continue cooking until the chicken reaches 165°F (74°C) internally. Remove from the pan and let it rest for 5 minutes.
Toss the carrots, broccoli, baby potatoes and red onion with olive oil, paprika, garlic powder, salt and pepper.
Roast the vegetables for 25–30 minutes, turning halfway through.
Meanwhile, boil the potatoes in salted water for 15–20 minutes, until fork-tender.
Drain and mash with butter, warm milk, salt and pepper until smooth and creamy.
Slice the rested chicken and arrange it beside the mashed potatoes and roasted vegetables.
Spoon the garlic-butter juices over the chicken and garnish with fresh parsley.
Serve immediately and enjoy! 🤤🍗