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

This delicious dish features succulent honey balsamic chicken thighs paired with creamy goat cheese mashed potatoes and roasted carrots. It’s a comforting, savory meal perfect for a weeknight dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 600 kcal

Equipment

  • 1 baking sheet
  • 1 large mixing bowl
  • 1 small saucepan
  • 1 whisk
  • 1 potato masher or ricer
  • 1 skillet
  • 1 meat thermometer
  • 1 aluminum foil (optional)

Ingredients
  

  • 4 pieces chicken thighs, bone-in, skin-on
  • ¼ cup honey
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 pounds Yukon Gold potatoes, peeled and chopped
  • 4 ounces goat cheese, crumbled
  • ½ cup milk whole or low-fat
  • 4 tablespoons butter
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 teaspoon dried thyme optional

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, whisk together honey, balsamic vinegar, olive oil, garlic powder, salt, and pepper. Add the chicken thighs and coat them well in the marinade. Let them marinate while preparing the other components.
  • On a baking sheet, spread the chopped carrots in an even layer. Drizzle with olive oil, salt, pepper, and thyme if using. Toss to coat evenly. Roast in the preheated oven for about 20 minutes.
  • After the carrots have roasted for 20 minutes, place the marinated chicken thighs on the same baking sheet (skin side up) and return to the oven. Roast for an additional 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  • While the chicken and carrots are cooking, place the chopped potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
  • Add goat cheese, milk, butter, and salt and pepper to the cooked potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
  • Once everything is done cooking, remove the chicken thighs and carrots from the oven. Let the chicken rest for a few minutes before serving.
  • Serve the honey balsamic chicken thighs with a generous scoop of goat cheese mashed potatoes and roasted carrots on the side.

Notes

You can substitute chicken thighs with chicken breasts if preferred, but adjust cooking time accordingly as breasts may cook faster.
Feel free to add herbs like rosemary or basil to the chicken marinade for extra flavor.
Leftover mashed potatoes can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a splash of milk.