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Honey balsamic chicken thighs

Honey Balsamic Chicken Thighs

Ingredients

Chicken + Marinade:
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 tbsp honey
- ¼ cup balsamic vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard (optional)
- 1 tsp salt
- Black pepper, to taste
- ½–1 tsp ground cumin (optional)
- Zest of ½ orange (optional)
- 1 tsp dried thyme (or rosemary)
- 3 garlic cloves, grated
- 1 tsp grated ginger (optional)

Goat Cheese Mashed Potatoes:
- 2–2.5 lbs Yukon gold potatoes, washed and scored
- 4 tbsp butter, softened
- 1 cup whole milk, room temp
- 2 garlic cloves, smashed (optional, for infusion)
- Few sprigs fresh thyme (optional, for infusion)
- 4 oz goat cheese, room temp
- Salt and pepper, to taste

Roasted Carrots:
- 1 bunch (8–10) carrots, trimmed and halved/quartered lengthwise
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- ½ tsp salt
- Black pepper, to taste
- Zest of ½ orange (optional)
- Fresh thyme sprigs (optional)

Glaze:
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp fresh orange juice (optional)
- 1 tbsp butter
- Pinch of salt
- Black pepper, to taste

Utensils

  • Mixing bowls
  • Baking tray or oven-safe dish
  • Large pot for potatoes
  • Potato masher or ricer
  • Small saucepan

Information

Cost: $$$
Preparation time: 1 hour 30 minutes (includes marinating)
Yield: 4 servings (350g each)

Preparation Method

  1. Marinate chicken: Whisk marinade ingredients in a large bowl. Add chicken, coat well, cover, and refrigerate 30 minutes to 2 hours (max 4).
  2. Boil potatoes: Place scored potatoes in a pot with salted cold water (1 inch above potatoes). Boil 20–30 minutes until fork-tender.
  3. Preheat oven: Set to 350°F (175°C). Remove chicken from fridge and bring closer to room temp.
  4. Roast carrots: Toss carrots with olive oil, honey, balsamic, salt, pepper, and zest. Arrange on baking dish.
  5. Bake chicken + carrots: Place chicken and carrots in oven. Bake 35–45 minutes, until chicken reaches 160°F (70°C). Check carrots at 35 min and remove if ready.
  6. Infuse milk: While baking, warm milk and butter with garlic and thyme. Simmer gently, then strain.
  7. Mash potatoes: Drain and peel boiled potatoes. Mash or rice them, folding in infused milk and butter gradually. Stir in goat cheese until creamy. Season to taste.
  8. Make glaze: In a small pan, simmer balsamic, honey, orange juice, salt, and pepper for 2–3 minutes until slightly thickened. Remove from heat and whisk in butter until glossy.
  9. Assemble: Plate mashed potatoes, top with chicken thighs, drizzle glaze, and serve with roasted carrots on the side.