Method

1. 1

   Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides evenly with salt and black pepper.

2. 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. 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.

   15 min
4. 4

   Remove the chicken from the pan and set aside. Pour off all but 1 tablespoon of the rendered fat.

5. 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.

   5 min
6. 6

   Add the minced garlic and chopped thyme to the carrots, stirring for 1 minute until fragrant.

   1 min
7. 7

   Stir in the honey and return the chicken thighs to the pan, skin-side up, nestling them among the carrots.

8. 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.

   14 min