Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots

Serves 1
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Directions

  1. 1Start by making the chicken marinade by combining honey, balsamic vinegar, Dijon mustard, olive oil, salt, pepper, cumin, orange zest, thyme, and grated garlic in a bowl.
  2. 2Start by making the chicken marinade by combining honey, balsamic vinegar, Dijon mustard, olive oil, salt, pepper, cumin, orange zest, thyme, and grated garlic in a bowl.
  3. 3Start by making the chicken marinade by combining honey, balsamic vinegar, Dijon mustard, olive oil, salt, pepper, cumin, orange zest, thyme, and grated garlic in a bowl.
  4. 4Whisk the marinade ingredients together.
  5. 5Whisk the marinade ingredients together.
  6. 6Whisk the marinade ingredients together.
  7. 7Add the chicken thighs to the marinade and toss to coat.
  8. 8Add the chicken thighs to the marinade and toss to coat.
  9. 9Add the chicken thighs to the marinade and toss to coat.
  10. 10Cover the bowl with foil, poke a hole, and let the flavors develop in the fridge for 30 minutes to two hours.
  11. 11Cover the bowl with foil, poke a hole, and let the flavors develop in the fridge for 30 minutes to two hours.
  12. 12Cover the bowl with foil, poke a hole, and let the flavors develop in the fridge for 30 minutes to two hours.
  13. 13Cover your potatoes with cold water by about an inch, add a heavy hand of salt, and bring to a boil.
  14. 14Cover your potatoes with cold water by about an inch, add a heavy hand of salt, and bring to a boil.
  15. 15Cover your potatoes with cold water by about an inch, add a heavy hand of salt, and bring to a boil.
  16. 16Half or quarter your carrots depending on how thick they are.
  17. 17Half or quarter your carrots depending on how thick they are.
  18. 18Half or quarter your carrots depending on how thick they are.
  19. 19Drizzle the carrots with olive oil, honey, balsamic vinegar, and season with salt, pepper, and orange zest.
  20. 20Drizzle the carrots with olive oil, honey, balsamic vinegar, and season with salt, pepper, and orange zest.
  21. 21Drizzle the carrots with olive oil, honey, balsamic vinegar, and season with salt, pepper, and orange zest.
  22. 22Give the carrots a good mix.
  23. 23Give the carrots a good mix.
  24. 24Give the carrots a good mix.
  25. 25Throw a few sprigs of thyme on top of the carrots.
  26. 26Throw a few sprigs of thyme on top of the carrots.
  27. 27Throw a few sprigs of thyme on top of the carrots.
  28. 28Add your chicken to a baking sheet.
  29. 29Add your chicken to a baking sheet.
  30. 30Add your chicken to a baking sheet.
  31. 31Bake both the carrots and chicken at the same time.
  32. 32Bake both the carrots and chicken at the same time.
  33. 33Bake both the carrots and chicken at the same time.
  34. 34When your potatoes are fork tender, carefully drain and peel them.
  35. 35When your potatoes are fork tender, carefully drain and peel them.
  36. 36When your potatoes are fork tender, carefully drain and peel them.
  37. 37In a small saucepan, warm your butter and your milk.
  38. 38In a small saucepan, warm your butter and your milk.
  39. 39In a small saucepan, warm your butter and your milk.
  40. 40Add in some smashed garlic and thyme to infuse.
  41. 41Add in some smashed garlic and thyme to infuse.
  42. 42Add in some smashed garlic and thyme to infuse.
  43. 43Gradually add the warm mixture into your mashed potatoes, making sure it's nice and creamy before each addition.
  44. 44Gradually add the warm mixture into your mashed potatoes, making sure it's nice and creamy before each addition.
  45. 45Gradually add the warm mixture into your mashed potatoes, making sure it's nice and creamy before each addition.
  46. 46Add in your goat cheese.
  47. 47Add in your goat cheese.
  48. 48Add in your goat cheese.
  49. 49Season the mashed potatoes with salt and pepper to taste.
  50. 50Season the mashed potatoes with salt and pepper to taste.
  51. 51Season the mashed potatoes with salt and pepper to taste.

Ingredients

  • 1.5 lbs bone-in, skin on chicken thighs
  • 1.5 lbs bone-in, skin on chicken thighs
  • 1.5 lbs bone-in, skin on chicken thighs
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 orange orange zest
  • 0.5 orange orange zest
  • 0.5 orange orange zest
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 3 cloves grated garlic
  • 3 cloves grated garlic
  • 3 cloves grated garlic
  • 1 tsp Aleppo pepper
  • 1 tsp Aleppo pepper
  • 1 tsp Aleppo pepper
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 2 lbs Yukon gold potatoes
  • 2 lbs Yukon gold potatoes
  • 2 lbs Yukon gold potatoes
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 2 cloves smashed garlic
  • 2 cloves smashed garlic
  • 2 cloves smashed garlic
  • few sprigs fresh thyme sprigs
  • few sprigs fresh thyme sprigs
  • few sprigs fresh thyme sprigs
  • 4 oz goat cheese
  • 4 oz goat cheese
  • 4 oz goat cheese
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 1 bunch whole carrots
  • 1 bunch whole carrots
  • 1 bunch whole carrots
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 0.5 orange orange zest
  • 0.5 orange orange zest
  • 0.5 orange orange zest
  • few sprigs fresh thyme sprigs
  • few sprigs fresh thyme sprigs
  • few sprigs fresh thyme sprigs
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp fresh orange juice
  • 1 tbsp fresh orange juice
  • 1 tbsp fresh orange juice
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • pinch salt
  • pinch salt
  • pinch salt
  • 2 cracks black pepper
  • 2 cracks black pepper
  • 2 cracks black pepper

Equipment

bowlfoilsaucepanbaking sheettongsspatula

Tips

  • You could also use rosemary instead of thyme for the chicken marinade.
  • You can use whatever flavoring you like for the goat cheese in the mashed potatoes.
Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots | Clip Recipe