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

Tender chicken thighs roasted with honey-balsamic glaze, served with creamy goat cheese mashed potatoes and caramelized roasted carrots.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Main
Cuisine: American, Comfort
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 chicken thighs bone-in, skin-on
  • 0.25 cup honey
  • 0.25 cup balsamic vinegar
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp thyme leaves fresh or ½ tsp dried
  • to taste salt and pepper
Goat Cheese Mashed Potatoes
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 oz goat cheese softened
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk
  • to taste salt and pepper
Roasted Carrots
  • 1 lb carrots peeled and cut into sticks
  • 1 tbsp olive oil
  • to taste salt and pepper
  • 1 tsp honey optional for glaze

Equipment

  • Baking dish
  • Saucepan
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Whisk honey, balsamic vinegar, garlic, olive oil, thyme, salt, and pepper.
  3. Coat chicken thighs with half of glaze; roast 25–30 min, basting with remaining glaze halfway.
  4. Boil potatoes until tender; mash with butter, goat cheese, milk, salt, and pepper.
  5. Toss carrots with olive oil, salt, pepper, and optional honey; roast 20–25 min.
  6. Serve chicken with mashed potatoes and roasted carrots; drizzle extra glaze over chicken.

Notes

Store leftovers in refrigerator up to 2 days. Reheat gently in oven or microwave.