Honey Roasted Chicken and Carrots

When it comes to roasting, the preparation of your vegetables is just as crucial as the main protein. For this recipe, carrots play a significant role not only in flavor but also in texture and presentation. Start by selecting fresh, vibrant carrots. It’s essential to wash them thoroughly to remove any dirt, and then peel them for a smoother finish. Cut them into uniform pieces—about 2 to 3 inches in length—ensuring they are roughly the same size for even cooking.

Indulge in the comforting flavors of Sweet & Savory Honey Roasted Chicken and Carrots. This delightful dish features juicy roasted chicken thighs paired with caramelized baby carrots, all glazed with a honey marinade that strikes the perfect balance between sweet and savory. Simple to prepare, it's ideal for family dinners or meal prep. With only a few wholesome ingredients and straightforward steps, you'll create a gourmet-style meal that evokes warmth and satisfaction. Enjoy this easy yet impressive recipe that fills your kitchen with irresistible aromas and leaves everyone asking for seconds!

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Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)

1 lb baby carrots, washed and trimmed

1/4 cup honey

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Marinade: In a large bowl, whisk together honey, olive oil, minced garlic, Dijon mustard, thyme, rosemary, salt, pepper, and lemon juice until well combined.

Marinate the Chicken: Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Let them marinate for at least 15 minutes (or up to 2 hours covered in the refrigerator for enhanced flavor).

Prepare the Carrots: Place the baby carrots in a separate bowl, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Toss to coat evenly.

Arrange on Baking Sheet: On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the carrots around the chicken.

Add Remaining Marinade: Pour any remaining marinade over the chicken and carrots for added flavor.

Roast: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. The carrots should be tender and slightly caramelized.

Broil for Extra Crispiness (Optional): For an extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.

Garnish and Serve: Remove from the oven, let it rest for 5 minutes, then sprinkle with freshly chopped parsley before serving. This dish pairs beautifully with crusty bread or a side salad.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4