Brown Sugar Bourbon Glazed Chicken
with Smoky Roasted Carrots & Chive Mashed Potatoes
- Milk
: A sweet and tangy bourbon and brown sugar–infused marinade is our secret for bold, tasty chicken any night of the week! Tender chicken cutlets soak up the flavors, then roast alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Ingredients
1 unit
Peach Jam
12 ounce
Potatoes
2 teaspoon
Rice Wine Vinegar
12 ounce
Carrot
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Brown Sugar Bourbon Seasoning
¼ ounce
Chives
½ teaspoon
Smoked Paprika
12 ounce
Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
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In a large bowl, whisk together peach jam, Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).
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Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.
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Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.
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Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly.
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Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.
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Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)
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While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into ¼-inch-thick pieces.
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Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.)
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Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)
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Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.
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Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.
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While chicken roasts, thinly slice chives.
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Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.
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Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.
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Slice chicken crosswise.
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Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the peach glaze on the chicken, though some found it too sweet or vinegary. Chive mashed potatoes were a hit 🥔.
- Ease of prep: Some found it time-consuming with multiple steps. Consider reading the full recipe before starting to manage timing better.
- Suggestions: For juicier chicken, reduce cooking time or set aside extra sauce. Try adding milk or half-and-half to make creamier mashed potatoes.
- Portions: Several mentioned small potato portions; consider adding extra if you're extra hungry.
- Vegetables: Roast carrots longer for better texture. Some enjoyed broccoli as an alternative side dish.
Reviews from our home cooks
Finished glazed chicken wasn't as brown as in picture. Still have half the smoky paprika left over (2 servings only called for half of it). The chicken was very tender. Could cut it with a fork.
The chicken was very bland. The sauce didn't add much flavor. I think this meal would work better if the chicken had a dry seasoning added to it and then the peach jam sauce was reserved to spoon on top, like the recipes that include a pan sauce. The chive mashed potatoes were delicious though!
The chicken and mashed potatoes were amazing, the carrots probably needed to be cooked a little longer for a nice roasted texture. I'll try cooking them longer next time!
Any of your mashed potatoes, I've found that I need to add some milk or half & half and more butter. My family doesn't like it if I just use the potato water. The plus is that your recipes for carrots have gotten my boys to love carrots. Any of your carrot recipes I've followed the recipe and they are super tasty.
The flavors were delicious. I did have to make adjustments to the carrots and mashed potatoes to make them how I like them as far as texture is concerned. But that's just personal preference. It wasn't anything too unique or exciting but it was a solid meal and I would even call it comfort food.
Yum! I loved the potatoes and carrots & the chicken was nice, although I definitely am gonna set some sauce to the side so it's not as dry.
Loved the mashed potatoes, the sauce that goes on the chicken was really good.
We liked it a lot. The mashed potatoes were the star of the show. I felt that the marinade only needed 1 tsp of vinegar, not 2. It over powered the other flavors.
Excellent meal and flavors! Read the entire directions before starting as my potatoes sat when waiting on the chicken.
Good flavor! Appreciated the addition of chives to the potatoes. Would like to see that more often.
