Ingredients
Scale
- 4 pieces chicken thighs (skin-on, bone-in)
- ¼ cup balsamic vinegar
- ¼ cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme, optional for garnish
- 2 pounds potatoes (Yukon Gold or Russet)
- ½ cup milk
- 4 ounces goat cheese, crumbled
- 4 tablespoons butter
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil for carrots
- 1 teaspoon fresh thyme, optional for added flavor
Instructions
- Preheat oven to 400°F (200°C).
- Whisk balsamic vinegar, honey, olive oil, garlic, salt, and pepper in a large bowl. Add chicken thighs and coat. Marinate while prepping other ingredients.
- Peel and chop potatoes. Boil in cold water for 15-20 minutes until tender. Drain and return to pot.
- Add milk, goat cheese, butter, salt, and pepper to potatoes. Mash until smooth and creamy. Set aside.
- Toss carrot sticks with olive oil, salt, pepper, and thyme. Spread in a single layer on a baking sheet.
- Place chicken on separate baking sheet and pour remaining marinade over it.
- Roast chicken for 30-35 minutes until internal temperature reaches 165°F (75°C) and carrots are tender, about 25-30 minutes.
- Serve chicken with goat cheese mashed potatoes and roasted carrots. Garnish with fresh thyme if desired.
Notes
- Boneless chicken thighs can be substituted; adjust cooking time accordingly.
- Use other cheeses in mashed potatoes if goat cheese isn’t preferred.
- Pairs well with a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: American