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Herb roast chicken with mashed carrots

An everyday dish for 2, ready in 70 minutes, around $2.58 a serving. People actually plan it with Popotam, and it's in season in October.

70mintotal
≈ $2.58a serving
868kcalper serving
52gof protein
In season in OctoberFreezes well
Let's cook
Herb roast chicken with mashed carrots, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven to 200 °C, convection if you can.

  2. Season the thighs

    Pat the 4 chicken thighs dry with paper towels, then rub them with the herbes de Provence (0.5 tbsp), salt and pepper.

  3. Brown the thighs

    Heat 1 tbsp of olive oil in the skillet over medium-high heat. Brown the thighs for 4 min skin side down, then 4 min on the other side.

    Tip · Don't move the thighs for the first 4 minutes, the skin releases from the skillet on its own once it's nicely browned.

  4. Roast the chicken

    Lay the thighs skin side up in the dish and drizzle with 0.5 tbsp of olive oil (that uses up all the oil). Roast for 25 min at 200 °C.

  5. Peel the carrots

    While the chicken roasts, peel the 530 g of carrots and slice them into 1 cm rounds.

  6. Cook the carrots

    Put the carrots in the saucepan, cover with salted water and cook for 15 min at a simmer, until the tip of a knife slides in with no resistance. Drain well.

    Tip · Save half a cup of the carrot cooking water to loosen the mash if it's too thick.

  7. Mash them up

    Put the carrots back in the saucepan, add 20 g of butter and 7 cl of crème fraîche. Mash with a fork or potato masher, season with salt and pepper.

  8. Check it's cooked

    Poke the thickest thigh without hitting the bone: the juices should run clear and the inside should reach 74 °C. If not, give it 5 more min in the oven.

  9. Serve

    Spoon the mash onto the plates, add 2 thighs per person and drizzle with the pan juices.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 868 kcal. 7% comes from carbs, 24% from protein and 68% from fat.

14 gCarbs
52 gProtein
65 gFat
Per serving (the dish for 2, divided by 2)
Energy868 kcal
Protein51.5 g
Carbs14.4 g
of which sugars13.5 g
Fat65.4 g
of which saturated fat24.8 g
Fiber8.5 g
Salt1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.58 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.15for 2 people
≈ $2.58a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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