Chicken Thighs with Garlic Honey Carrots

Crisp chicken thighs with garlic-honey glazed carrots and thyme for a savory-sweet stovetop dinner ready in about 50 minutes.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken thighs
• 1 lb carrots
• 2 tbsp olive oil
• 3 cloves garlic
• 2 tbsp honey
• 1 tbsp thyme
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with salt and black pepper.
2. Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the chicken thighs in the pan skin-side down.
3. Sear the chicken skin-side down until deep golden brown and crispy, about 8-10 minutes. Flip and sear the other side for 5 minutes. (about 15 min)
4. Remove the chicken from the pan and set aside. Pour off all but 1 tablespoon of the rendered fat.
5. Peel the carrots and slice them into 1/4-inch thick rounds. Mince the garlic. Add the carrots to the skillet and cook over medium heat until they begin to soften, about 5 minutes. (about 5 min)
6. Add the minced garlic and chopped thyme to the carrots, stirring for 1 minute until fragrant. (about 1 min)
7. Stir in the honey and return the chicken thighs to the pan, skin-side up, nestling them among the carrots.
8. Cover the skillet and simmer over low heat until the chicken reaches a safe internal temperature of 165°F and the carrots are fork-tender, about 14 minutes. (about 14 min)