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Herb-Roasted Chicken with Honey Glazed Carrots

Herb-Roasted Chicken with Honey Glazed Carrots

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
425
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Chef's Note

For the juiciest chicken, let it come to room temperature for about 15 minutes before cooking. If you're short on time, you can use dried herbs instead of fresh (use 1 teaspoon dried for each tablespoon of fresh), but the flavor won't be quite as vibrant. The honey glaze can be made ahead and gently reheated just before using.

Tags
chicken
roasted
dinner
honey
carrots
herb
gluten-free
dairy-free
weeknight
Ingredients

  • 4 large bone-in, skin-on chicken thighs

  • 2 tablespoons olive oil

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 3 cloves garlic

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 pound carrots

  • 2 tablespoons honey

  • 1 tablespoon butter

  • 2 tablespoons fresh parsley

  • 1 teaspoon dijon mustard

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Mince 3 cloves of garlic and finely chop 1 tablespoon each of fresh rosemary and thyme.

  • 3

    In a small bowl, mix 2 tablespoons of olive oil with the minced garlic, chopped herbs, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  • 4

    Pat the 4 chicken thighs dry with paper towels and place them in a baking dish. Rub the herb mixture all over the chicken, ensuring it gets under the skin as well.

  • 5

    Peel 1 pound of carrots and cut them into 2-inch pieces on a diagonal. Place them around the chicken in the baking dish.

  • 6

    Roast in the preheated oven for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.

  • 7

    While the chicken is roasting, prepare the glaze by combining 2 tablespoons of honey, 1 tablespoon of butter, and 1 teaspoon of dijon mustard in a small saucepan over low heat. Stir until melted and combined, about 2 minutes.

  • 8

    When the chicken is almost done, brush the carrots with the honey glaze and return to the oven for the final 5 minutes of cooking.

  • 9

    Remove from oven and let the chicken rest for 5 minutes before serving.

  • 10

    Garnish with 2 tablespoons of chopped fresh parsley and serve the chicken with the honey glazed carrots.

Nutrition Information (per serving)
425
Calories
28g
Protein
22g
Carbs
25g
Fat
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