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When it comes to comfort food, few dishes can rival the inviting aroma and rich flavors of sweetly glazed honey roasted chicken and carrots. This dish combines succulent chicken with the natural sweetness of honey and the earthiness of roasted carrots, creating a delightful balance that is not only pleasing to the palate but also visually appealing. Whether you are preparing a family dinner or entertaining friends, this recipe is sure to impress and satisfy.

Honey Roasted Chicken and Carrots

Indulge in the comforting flavors of sweetly glazed honey roasted chicken and carrots. This delightful recipe combines juicy chicken thighs with the natural sweetness of honey and tender, roasted carrots, creating a visually stunning and satisfying dish. Perfect for family dinners or entertaining, it offers a balanced meal rich in protein, vitamins, and minerals. Experience the magic of roasting as flavors deepen and caramelize for an unforgettable dining experience.
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium-sized carrots, peeled and cut into sticks

1/4 cup honey

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Marinade: In a small bowl, whisk together the honey, olive oil, Dijon mustard, minced garlic, thyme, smoked paprika, salt, and pepper until well combined.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable plastic bag. Pour half of the honey marinade over the chicken, ensuring it’s well coated. Let it marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for more flavor.

        Prepare the Carrots: In another bowl, toss the carrot sticks with the remaining honey marinade. Set aside.

          Roast Everything Together: Arrange the marinated chicken thighs on a baking sheet lined with parchment paper. Surround the chicken with the carrots, spreading them evenly around.

            Bake: Transfer the baking sheet to the preheated oven and roast for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). The carrots should be tender and caramelized.

              Glaze (Optional): For a stickier glaze, you can brush the chicken with some of the leftover marinade halfway through cooking. Just be cautious of cross-contamination.

                Serve: Once cooked, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving. Enjoy this dish with your favorite side, like rice or a fresh salad!

                  Prep Time, Total Time, Servings: 10 minutes | 50 minutes | Serves 4