Recipes

Cooking Times

Ready in: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, trimmed
• 1 bag Roaster Carrots
• 2 tbsp olive oil, divided
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 garlic cloves, minced
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp dried thyme

Directions

1. Preheat oven to 425°F. Lightly oil a large rimmed sheet pan. Pat the chicken dry.
2. Whisk the balsamic vinegar, honey, Dijon, minced garlic, thyme and 1 tbsp olive oil. Before the mixture touches the raw chicken, reserve 2 tbsp in a separate clean bowl for finishing. In a separate bowl, coat the chicken with the remaining glaze, garlic powder, 1/2 tsp salt and 1/4 tsp pepper.
3. Toss the carrots on the sheet pan with the remaining 1 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.
4. Nestle the chicken among the carrots in a single layer, leaving space around each thigh. Use a second pan if needed to avoid crowding.
5. Bake for 20-25 minutes, stirring the carrots halfway through, until the carrots are tender and the chicken reaches 165°F.
6. Rest the chicken for 5 minutes. Spoon the clean reserved glaze over the hot chicken and carrots, garnish with herbs if desired, and serve over rice or mashed potatoes.

This recipe was developed by Made With Mel.