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Honey Balsamic Chicken Thighs With Goat Cheese Mashed Potatoes And Roasted Carrots

This delightful dish features juicy honey balsamic chicken thighs served alongside creamy goat cheese mashed potatoes and perfectly roasted carrots. This combination makes for a comforting meal anyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 600 kcal

Equipment

  • 1 oven
  • 1 baking sheet
  • 1 large saucepan
  • 1 potato masher or ricer
  • 1 large skillet
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons

Ingredients
  

  • 4 pieces chicken thighs (skin-on, bone-in)
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • to taste salt
  • to taste pepper
  • for garnish, optional fresh thyme
  • 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 the oven to 400°F (200°C).
  • In a large mixing bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper. Add chicken thighs and toss to coat well. Let marinate while you prepare the other ingredients.
  • Peel and chop the potatoes into even chunks. Place them in a large saucepan and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and return them to the pot.
  • Add milk, goat cheese, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Set aside.
  • On a baking sheet, toss the carrot sticks with olive oil, salt, pepper, and thyme (if using). Spread them out in a single layer.
  • Remove the chicken from the marinade and place it on a separate baking sheet. Pour any remaining marinade over the chicken.
  • Place the baking sheet with the chicken and the sheet with the carrots in the preheated oven. Roast the chicken for 30-35 minutes or until the internal temperature reaches 165°F (75°C) and the carrots are tender (about 25-30 minutes).
  • When everything is cooked, serve the chicken thighs with a side of goat cheese mashed potatoes and roasted carrots. Garnish with fresh thyme if desired.

Notes

If you prefer boneless chicken thighs, you can substitute them in this recipe; cooking time may be less.
Feel free to use different varieties of cheese for the mashed potatoes if goat cheese isn't preferred.
This dish pairs well with a simple green salad for a complete meal.