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

These Honey Balsamic Chicken Thighs with Goat Cheese Mashed Potatoes and Roasted Carrots are cozy, flavorful, and surprisingly easy to pull together. The sticky-sweet chicken pairs perfectly with creamy goat cheese mashers and caramelized carrots, with a pop of orange and thyme to bring it all together. Enjoy!

For the Chicken + Marinade:

• 1.5 lbs bone-in, skin on chicken thighs

• 2 tbsp honey

• 1/4 cup balsamic vinegar

• 1 tbsp olive oil

• 1 tsp Dijon mustard (optional, for depth)

• 1 tsp salt

• Black pepper, to taste

• 1/2 - 1 tsp ground cumin (optional, for warmth)

• Zest from 1/2 orange (optional)

• 1 tsp dried thyme (or rosemary)

• 3 cloves garlic, grated

• Optional:

  • 1 tsp Aleppo Pepper, for mild heat

  • 1 tsp grated ginger

For the Goat Cheese Mashed Potatoes:

• 2-2.5 lbs Yukon gold potatoes, washed and scored width-wise

• 4 tbsp butter, softened

• 1 cup whole milk, room temp

• 2 cloves garlic, smashed (optional, for infusion)

• Few sprigs of fresh thyme (optional, for infusion)

• 4 oz goat cheese, room temp

• Salt and pepper, to taste

For the Carrots:

• 1 bunch whole carrots (8–10), trimmed, washed, and halved or quartered lengthwise, depending on size

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tbsp balsamic vinegar

• 1/2 tsp salt

• Black pepper, to taste

• Zest of 1/2 orange (optional)

• Fresh thyme sprigs (optional, to roast alongside)

  
  

For the Glaze:

• 2 tbsp balsamic vinegar

• 1 tbsp honey

• 1 tbsp fresh orange juice (optional)

• 1 tbsp butter

• Pinch of salt

• 2 cracks of black pepper

Instructions:

1. In a large bowl, whisk together all the marinade ingredients. Add the chicken, toss to coat, and cover with foil or plastic wrap. Refrigerate for 30 minutes to 2 hours (4 hours max).

2. While the chicken is marinating, score the potatoes and cover them with cold water by about an inch. Season generously with salt and bring to a boil. Cook for 20–30 minutes, or until fork-tender.

3. While the potatoes boil, preheat oven to 350°F.

4. Remove the chicken from the fridge and place on a foil-lined sheet pan or oven-safe dish. Let sit on the counter to take the chill off.

5. In an oven-safe dish, toss the carrots with olive oil, honey, balsamic, salt, pepper, and orange zest. Arrange in a single layer (or as evenly as you can).

6. Add the chicken and carrots to the oven and bake for 35–45 minutes, or until the chicken reaches 160°F internal. Check the carrots at 35 minutes and pull them if ready. Bake time will vary by oven.

7. While the chicken and carrots bake, warm the room-temperature milk and butter over medium-low heat. Add the garlic and thyme and let it simmer gently. Strain before using.

8. Drain and carefully peel the boiled potatoes. Mash or rice them, gradually adding the infused butter and milk mixture, folding after each addition. Fold in the goat cheese until creamy. Season to taste with salt and pepper. Cover and keep warm.

9. In a small pan over medium heat, combine the balsamic, honey, orange juice, salt, and pepper. Simmer 2–3 minutes until slightly thickened. Remove from heat and stir in the butter until silky. Taste and adjust with more salt or orange juice if desired.

10. Plate the mashed potatoes, top with the chicken, and spoon over the glaze. Add the carrots alongside and enjoy!

Serves: 3–4

Prep Time: 25 min

Total Cook Time: ~ 1 hour