Description
Juicy chicken thighs caramelize as honey and balsamic meld into a glossy coat, releasing garlicky warmth. Silky mashed potatoes swirl with tangy goat cheese, while golden-roasted carrots add earthy sweetness and a crisp bite.
Ingredients
- 6 each chicken thighs bone-in skin-on
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- 2 pounds russet potatoes peeled and cubed
- 1/2 cup milk warmed
- 2 tablespoons unsalted butter
- 4 ounces goat cheese softened
- 1 pound carrots peeled and cut into sticks
Instructions
- Preheat oven to 400°F.
- In a bowl whisk balsamic vinegar, honey, garlic, olive oil, salt, and pepper.
- Place chicken thighs in a baking dish and pour half of the marinade over, turning to coat; reserve remaining marinade.
- Bake chicken for 20 minutes, then baste with reserved marinade.
- Meanwhile toss carrots with a drizzle of olive oil, salt, and pepper on a separate baking sheet.
- Add carrots to the oven and continue baking both chicken and carrots until chicken reaches 165°F and carrots are tender, about 15–20 minutes.
- While they bake, place potatoes in a pot of salted water, bring to a boil, and simmer until tender, about 15 minutes.
- Drain potatoes and return to the pot; add milk, butter, and goat cheese, then mash until smooth and season with salt and pepper.
- Remove chicken from oven and let rest for 5 minutes.
- Plate mashed potatoes, top with chicken, arrange roasted carrots alongside, and spoon any pan juices over the chicken.
Notes
- Marinate chicken up to 1 hour for deeper flavor.
- Reserve some marinade before baking to use as a sauce.
- Goat cheese can be swapped with cream cheese for a milder taste.
- Store leftovers in sealed containers for up to 3 days.